Checkerboard Cookies

Yield: 48 servings

• 2 Cups unsalted butter or margarine
• 1 1/4 Cups sugar
• 1 Teaspoon pure vanilla extract
• 1/4 Teaspoon salt
• 5 Cups unbleached all purpose flour
• 1/2 Cup 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 F. 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.