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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sweet Checkerboards Ingredients:
1 cup unsalted butter, at room temperature |
1/2 cup sugar, superfine |
2 tsp vanilla extract |
1/4 tsp salt |
2 1/2 cup flour, sifted |
3 tbsp unsweetened cocoa powder |
Directions:
1. In a large bowl cream half the butter and sugar. Beat in half the vanilla and salt. Gradually beat in half the flour. Roll dough between two sheets of plastic wrap, making it as square as possible. Wrap in plastic and regrigerate for 30 minutes.
2. Repeat with other half of ingredients, but add cocoa with the flour. Roll out and refrigerate as with other dough.
3. Cut each dough into 9 3/4 inch wide strips. Keep remainig dough covered as you work.
4. Place one strip of vanilla on a sheet of plastic wrap then press a chocolate strip next to it. Finish with a vanilla, suing a ruler to keep the dough squared off.
5. Alternate colors on two more rows to create a checker board. Gently press log together and wrap with plastic. Make a second log alternating pattern. Refrigerate both for 30 minutes, then freeze for 15 minutes.
6. Preheat oven to 350 degrees with oven racks in top and midle thirds. Cut each log into 1/2 inch slices and place on lined baking sheets about 1 inch appart. Bake 10 to 12 minutes until firm, but not browned. Rotate the sheets front to back and switch racks halfway through baking. Let cool on sheets for 2 minutes then transfer to a wire rack.
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