Checkerboard Cookies

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Preparation info
  • Yield: about

    150

    cookies, approximately 1¾ inches square
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Divide the dough in half. Mix the cocoa powder into one half. Chill the dough until it is firm enough to work with.
  2. Roll out the plain and chocolate doughs into rectangles of equal size, ⅝ inch (1.5 cm) thick.
  3. Brush egg wash on the chocolate dough and place the plain dough on top. Refrigerate until firm.
  4. Cut the rectangle into ⅝-inch (1.5-cm