Checkerboard Cookies

Ingredients

• •1 cup butter, softened
• •1 cup granulated sugar
• •1 egg
• •1 teaspoon vanilla extract
• •2 cups all-purpose flour
• •1/2 teaspoon salt
• •1/4 cup unsweetened cocoa powder
• •2 tablespoons milk

Directions

1. 1Cream together butter and sugar until light and fluffy, then beat in egg and vanilla extract.
2. 2In a separate bowl, whisk together flour and salt, then fold into the butter mixture.
3. 3Divide dough in half; mix cocoa powder and milk into one half until evenly colored.
4. 4Roll both vanilla and chocolate doughs into thin rectangles, then stack and cut into thin strips; alternate strips and press together to form a checkerboard loaf.
5. 5Wrap in plastic wrap and refrigerate for at least 2 hours until firm.
6. 6Slice the log into 1/4-inch thick cookies and arrange on baking sheets.
7. 7Bake at 375°F for 10-12 minutes until edges are set but centers are still soft.
8. 8Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

💡 Chill both vanilla and chocolate doughs before assembling the checkerboard so the squares keep sharp edges when sliced.

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