Recipe courtesy of Beth Setrakian

Checkerboard Cookies

  • Total: 1 hr 30 min
  • Prep: 1 hr 20 min
  • Cook: 10 min
  • Yield: Approximately 4 dozen cookies
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Ingredients

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

Directions

  1. 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.
  2. 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.

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