Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Recipe basic cookie mix
1 lg Egg
1 ts Vanilla extract
2 tb Unsweetened cocoa powder

CHECKERBOARD SQUARES

melted chocolate or chocolate icing and white icing In large bowl of
electric mixer, combine cookie mix, egg and vanilla. At low speed,
beat until mixture forms a dough. Divide dough in half; remove one
half from bowl. To dough in bowl, add cocoa powder; knead to mix
well.

On work surface, on separate sheets of waxed paper, roll each half of
dough to 9x6" rectangle. Using paper to lift dough, invert plain
dough onto top of chocolate dough. Remove paper from plain dough.
Using long chef's knife, cut doughs lengthwise into 2" wide strips.
Stack strips, removing waxed paper and alternating colors. Cut stack
lengthwise into three equal strips. Stack strips so colors alternate;
gently press stack so dough layers stick together. Wrap stack in
plastic wrap; refrigerate 2 hours.

Preheat oven to 375F. Lightly grease 2 baking sheets.

Remove plastic wrap from dough; cut stack crosswise into 1/4" slices.
Place slices checkerboard side down on prepared baking sheets; bake 8
min or until golden. Transfer to wire rack to cool. With pastry bag
and writing, decorate cookies with dots of chocolate and icing.

Makes 4 dozen cookies.

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