Recipe courtesy of Beth Setrakian
Recipe courtesy of Beth Setrakian
Watch how to make this recipe.
Checkerboard Cookies
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- Total: 1 hr 30 min
- Prep: 1 hr 20 min
- Cook: 10 min
- Yield: Approximately 4 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 138
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 14 mg
- Total: 1 hr 30 min
- Prep: 1 hr 20 min
- Cook: 10 min
- Yield: Approximately 4 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 138
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 14 mg
Ingredients
Directions
- 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.
