Betty Lou's TGIF Recipe: Chocolate Checkerboard Cookies

This Friday is for baking, chocolate checkerboard cookies to be precise. I've made these cookies a few times and they're just fun looking. Not to mention the choco vanilla combo. Better still the vanilla extract can be substituted for any extract, like orange, peppermint or even rum. :) 

Chocolate Checkerboard Cookies

Ingredients:

3/4 cup butter, softened

6 tbsp confectioners' sugar

1 tsp vanilla extract or any substitute 

2 1/4 cups all-purpose flour

1 oz dark chocolate, melted

a little beaten egg white

Now What:

Lightly grease a cookie sheet. Beat the butter and confectioners' sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract or substitute. Gradually beat in the flour to form a soft dough. Use your fingers to incorporate the last of the flour and bring the dough together. Divide the dough into 2 equal parts and beat the melted chocolate into one half. Keeping each have of the dough separate, cover and chill for about 30 minutes.

Roll out each piece of dough to a rectangle about 3x8 inches long and 1 1/2 inches thick. Brush one piece of dough with a little egg white and place the other piece on top. Cut the block of dough in half lengthwise and turn over one half. Brush the side of one half with egg white and butt the other up to it, so that it resembles a checkerboard.

Cut the block into thin slices and place each slice flat on the cookie sheet, allowing enough room for them to spread a little during cooking.

Bake in a preheated oven at 350ºF for about 10 minutes, until just firm. Cool on the cookie sheets for a few minutes before carefully transferring to a wire rack with a spatula. Cool completely.

YUMMY!

Recipe from What's Cooking Chocolate