Checkerboard Squares
Serves: 4 dozen
  • 1 recipe basic cookie mix
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons unsweetened cocoa powder
  1. Melted chocolate or chocolate icing and white icing may be used to top these cookies.
  2. In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough.
  3. Divide dough in half; remove one half from bowl. To dough in bowl, add cocoa powder; knead to mix well.
  4. On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle.
  5. Using paper to lift dough, invert plain dough onto top of chocolate dough.
  6. Remove paper from plain dough.
  7. Using long chef's knife, cut doughs lengthwise into 2" wide strips. Stack strips, removing waxed paper and alternating colors.
  8. Cut stack lengthwise into three equal strips.
  9. Stack strips so colors alternate; gently press stack so dough layers stick together. Wrap stack in plastic wrap; refrigerate 2 hours.
  10. Preheat oven to 375 deg. F. Lightly grease 2 baking sheets.
  11. Remove plastic wrap from dough; cut stack crosswise into 1/4" slices. Place sliced checkerboard side down on prepared baking sheets; bake 8 min or until golden.
  12. Transfer to wire rack to cool.
  13. With pastry bag and writing tip, decorate cookies with dots of chocolate and icing.

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