*  Exported from  MasterCook  *
 
                            Checkerboard Cookies
 
 Recipe By     : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A08
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          unsalted butter (1 pound)
    1 1/4  cups          sugar
    1      teaspoon      pure vanilla extract
      1/4  teaspoon      salt
    5      cups          unbleached allpurpose flour
      1/2  cup           cocoa
 
 Cream butter and sugar. Add vanilla. Add flour and salt and blend
 well.  Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll
 1/4 inch cylinders of chocolate and plain vanilla dough about 12
 inches long. Arrange in checkerboard by alternating 6 cylinders of
 chocolate and vanilla dough, contrasting each time to six layers
 total. Press tightly. Wrap in plastic wrap and chill at least 1/2
 hour.  Preheat oven to 350 degrees. With a sharp knife, slice the
 dough into rounds about 1/3-inch thick. Place 1 inch apart on a
 parchment covered baking sheet. Bake for about 10 minutes or until
 lightly golden.
 
 Yield: approximately 4 dozen cookies
 
 
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