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Checkerboard Cookies More Recipes Like This


Recipe photo
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Ingredients: Metric Units
1/2 c. butter, softened
1/2 c. sugar
2 c. flour
1 egg
1/4 c. milk
3 Tbsp. cocoa
Directions:
Looks so striking but comes together so simply. A yummy buttery cookie, great with a cup of coffee.

Yield: about 4 doz. cookies

You will need: Time - dough must chill.

In a large bowl, cream butter and sugar together. Beat in egg and milk. Add flour.

Divide dough in half. Remove half and set aside.
To the half remaining in the bowl, add cocoa.

Cut each half of the dough into two pieces. Roll each piece of dough into a rope about 15 in. long. Lay one white rope next to one chocolate rope. Lay the other white rope on top of the chocolate rope; lay the remaining chocolate rope on top of the white rope. Wrap the whole thing up in plastic wrap and kind of press it to square off the edges. Refrigerate at least 1 hour.

After an hour, remove dough from refrigerator. Preheat oven to 400F.

Slice 1/4 in. slices of dough from the refrigerated dough and place on a baking sheet.

Bake at 400F for 5-7 min., until tops are no longer moist.
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Contributed on: and modified on Thursday May 20th, 2010