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LOCATION: Recipes >> Cookie Recipes >> Checkerboard

Print this Recipe    Checkerboard

Checkerboard Cookies

1 cup softened margarine
1/2 cup sugar
2 tsp vanilla
1/8 tsp salt
2-1/4 cups flour
1/4 cup cocoa (preferably Dutch process)

In large bowl, cream butter, sugar, vanilla, and salt till fluffy.
Gradually stir in flour until blended. Gather into ball. Divide
ball in half. With hands or wooden spoon work cocoa into half till
well blended. Divide each half into quarters. Shape each quarter
to 1/2" thick rope, using lightly floured hands if necessary.
Place a chocolate and a white roll next to each other, then a white
roll on the chocolate, and a chocolate roll on the white. Press
lightly to form a compact roll. Repeat with remaining dough. Wrap
rolls airtight. Chill several hours or overnight. Cut in 3/16"
slices. Place 1/2" apart on lightly greased cookie sheet. Bake
in preheated (350 degree) oven 12 minutes or until white dough
turns golden. Yield: 6 dozen

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