Chocolate and Vanilla Checkerboards

  • Active Time 20m
  • Total Time 3h

Makes about 64 cookies, 2 per serving

These cookies are so easy, yet so dramatic. And you don't really need to tell anyone how simple they are to make. If pressed for time, make and assemble the spliced logs, then chill until the next day when all you need to do is to slice and bake them.

ingredients

  • 1 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 2 ounces unsweetened chocolate, melted

directions

In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar and baking powder; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide the dough in half.

Knead the melted chocolate into half of dough till combined. Shape the plain and chocolate halves of dough into 8-inch logs. Wrap each in waxed paper or plastic wrap. Chill for 2 hours, or till firm. Cut each chilled log lengthwise into quarters; reassemble logs, alternating chocolate and vanilla quarters. Wrap and refrigerate for 15-30 minutes, or till well chilled.

Cut the dough into 1/4-inch-thick slices. Place 2 inches apart on ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8-10 minutes, or till edges are firm and bottoms are lightly browned. Remove the cookies and cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2240

nutrition information per serving

134 calories; 8g total fat; 22mg cholesterol; 16mg sodium; 16g carbohydrates; 0g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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