Checkerboard Cookies

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup butter, softened and at room temperature
• 6 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons cocoa powder
• 1 pinch salt

Recipe

• 1 in a mixing bowl, cream butter and sugar using a whisk or an electric whisk until light and fluffy.
• 2 add vanilla and mix again.
• 3 now, add the flour in batches and mix into the butter sugar mixture until you get a crumbly mixture.
• 4 once you reach the crumbly stage, knead the dough until it all comes together into a big lump.
• 5 in case you find the dough too sticky, sprinkle a lil flour and knead.
• 6 once done kneading, divide the dough into half.
• 7 in one portion of the dough, sprinkle the cocoa powder and gently incorporate the cocoa into the dough thoroughly.
• 8 now, place the dough between 2 sheets of parchment paper or butter paper and gently roll out into a 5" square making sure the dough is evenly rolled out.
• 9 repeat the same process with the chocolate dough too.
• 10 now, line a tray or a plate with parchment paper.
• 11 cut the rolled out dough into 4 strips each 3/4" wide.
• 12 in the lined tray, assemble the strips in an alternate fashion to get the checkerboard pattern.
• 13 once you assemble the strips, refrigerate the dough for 2 to 3 hours. i refrigerated the dough for 1 day out of sheer lack of time to bake them but needless to say, i had super crunchy cookies so no regrets there.
• 14 after 3 hours, preheat the oven to 180°c.
• 15 cut the log of dough into 1/4" thick slices and assemble on a parchment paper lined baking tray leaving an inch gap between each cookie.
• 16 bake for 8 to 10 mins or until the cookies turn a light brown.
• 17 cool completely and store in an airtight container.