Checkerboard Cookies
This checkerboard cookie recipe produces eye-catching treats for any occasion. To gift a batch, wrap the cookies in clear cellophane to show them off. Tie the cellophane closed with ribbon or twine. You can also use a small box or cookie tin to wrap them up.
Ingredients
- 10 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 large egg
- 1/8 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1 ounce unsweetened chocolate, melted and cooled
Directions
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture.
- Divide dough in half. Stir chocolate into 1 portion. Wrap each portion separately. Refrigerate 1 hour or until easy to handle.
- Divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6x4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
- Stack the strips in groups of 4, alternating plain and chocolate strips and forming 8 separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently; wrap. Refrigerate at least 2 hours.
- Preheat oven to 375°. Unwrap and cut dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.
