2 c Unsalted butter or margarine
1 1/4 c Sugar
1 ts Pure vanilla extract
1/4 ts Salt
5 c Unbleached all purpose flour
1/2 c Cocoa
Cream butter or margarine and sugar. Add vanilla. Add flour and salt and
blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll
1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches
long. Arrange in checkerboard by alternating 6 cylinders of chocolate and
vanilla dough, contrasting each time to six layers total. Press tightly.
Wrap in plastic wrap and chill at least 1/2 hour. Preheat oven to 350
degrees. With a sharp knife, slice the dough into rounds about 1/3-inch
thick. Place 1 inch apart on a parchment covered baking sheet. Bake for
about 10 minutes or until lightly golden. Yield: approximately 4 dozen
cookies
Yields
1 Servings
