Recipe#7426

Title: Checkerboard

 From: shansen@mitre.org (Sheila E. Hansen) 
 Newsgroups: rec.food.baking 
 Subject: Checkerboard cookies 
 Date: Mon, 17 Feb 1997 10:44:23 -0500 
 Message-ID: shansen-1702971044230001@sehmac.mitre.org 

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
 Sheila