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Checkerboard Cookies
Recipe By : Wendy Lockman
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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3/4 c + 1 tb Butter or margarine,
softened and divided
2 Egg yolks
1/2 t Vanilla extract
1 pk DUNCAN HINES Moist Deluxe
Fudge Marble Cake Mix
1 Egg, lightly beaten
1. Combine 3/4 cup butter, egg yolks and vanilla extract in large
bowl. Beat at low speed with electric mixer until blended. Set aside
cocoa packet from Mix. Gradually add cake mix. Blend well.
2. Divide dough in half. Add cocoa packet and remaining 1 tablespoon
butter to half the dough. Knead until well blended and chocolate
colored.
3. Roll out yellow dough between two pieces of waxed paper into a 6"
square. Repeat with chocolate dough. Remove top pieces of waxed paper
from yellow and chocolate doughs. Cut each square into twelve 1/2"
wide strips.
4. To assemble, place one strip chocolate dough on plastic wrap.
Brush edge with beaten egg. PLace one strip yellow dough next to
chocolate dough. Brush edge with egg. Repeat with a second chocolate
strip, egg and a second yellow strip to make first row. Brush top of
row with egg. Prepare second row by stacking strips on first row,
alternating yellow over chocolate strips. Brush edge and top of each
strip with egg. Repeat for third row to complete one checkerboard
bar. Repeat with remaining strips to make second bar. Cover with
plastic wrap. Refrigerate 1 hour or until firm enough to slice.
5. Preheat oven to 350'F. Grease baking sheets.
6. Cut checkerboard bars into 1/4" slices. Place 2" apart on greased
baking sheets. Bake at 350'F. for 7-9 minutes or until edges are
light golden brown. Cool 1 minute on baking sheets. Remove to cooling
racks. Cool completely. Store in airtight containers.
Makes 4 dozen cookies.
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