Title: Checkerboards
Categories: Cookie Holiday
Yield: 60 Servings

1	c	Butter (room temp)
1/2	c	Granulated sugar
2	ts	Vanilla extract
2 1/4	c	All-purpose flour
1/4	c	Unsweetened cocoa powder

1. Beat butter, sugar, and vanilla in a large bowl with electric mixer until fluffy. With mixer on low speed, gradually beat in flour just until blended.

2. Remove half the dough to a sheet of waxed paper. Shape into a ball and divide in half.

3. Add cocoa to dough remaining in bowl and beat on low speed until well blended. Divide in half.

4. With lightly floured hands, roll out each of the 4 pieces (start with the 2 without cocoa) into a rope 11 inches long.

5. On a sheet of waxed paper, put chocolate rope and plain rope side by side and touching. Top the chocolate rope with the remaining plain rope and the plain rope with the remaining chocolate rope to form a checkerboard pattern. Lightly press down on log, then turn the log a quarter and lightly press down again. Repeat until log is squared off and 12 inches long. Wrap airtight and freeze 8 hours or until hard.

6. To Bake: Let dough stand at room temperature about 20 minutes.

7. Heat oven to 350oF. Have ungreased cookie sheet(s) ready.

8. Cut dough in 60 slices. Place 1 inch apart on un greased cookie sheet(s). Bake 8 to 10 minutes until edges of plain dough are golden. Remove to wire rack to cool. Store airtight up to 2 weeks or freeze.

Prep: 30 min. Freeze: 8 hr. Bake: 10 min. per batch Woman's Day Incredible Cookies (11/23/93)

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