*  Exported from  MasterCook  *
 
                            Checkerboard Cookies
 
 Recipe By     : Wendy Lockman <wlockman@RA1.RANDOMC.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  c             + 1 tb Butter or margarine,
                         softened and divided
    2                    Egg yolks
      1/2  t             Vanilla extract
    1      pk            DUNCAN HINES Moist Deluxe
                         Fudge Marble Cake Mix
    1                    Egg, lightly beaten
 
   1. Combine 3/4 cup butter, egg yolks and vanilla extract in large
   bowl. Beat at low speed with electric mixer until blended. Set aside
   cocoa packet from Mix. Gradually add cake mix. Blend well.
 
   2. Divide dough in half. Add cocoa packet and remaining 1 tablespoon
   butter to half the dough. Knead until well blended and chocolate
   colored.
 
   3. Roll out yellow dough between two pieces of waxed paper into a 6
   square. Repeat with chocolate dough. Remove top pieces of waxed paper
   from yellow and chocolate doughs. Cut each square into twelve 1/2
   wide strips.
 
   4. To assemble, place one strip chocolate dough on plastic wrap.
   Brush edge with beaten egg. PLace one strip yellow dough next to
   chocolate dough. Brush edge with egg. Repeat with a second chocolate
   strip, egg and a second yellow strip to make first row. Brush top of
   row with egg. Prepare second row by stacking strips on first row,
   alternating yellow over chocolate strips. Brush edge and top of each
   strip with egg. Repeat for third row to complete one checkerboard
   bar. Repeat with remaining strips to make second bar. Cover with
   plastic wrap. Refrigerate 1 hour or until firm enough to slice.
 
   5. Preheat oven to 350'F. Grease baking sheets.
 
   6. Cut checkerboard bars into 1/4 slices. Place 2 apart on greased
   baking sheets. Bake at 350'F. for 7-9 minutes or until edges are
   light golden brown. Cool 1 minute on baking sheets. Remove to cooling
   racks. Cool completely. Store in airtight containers.
 
   Makes 4 dozen cookies.
 
                    
 
 
 
 
 
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