Yields: 1 Servings
Ingredients
473 mililiters Unsalted butter or margarine
296 mililiters Sugar
5 mililiters Pure vanilla extract
1 mililiters Salt
1183 mililiters Unbleached all purpose flour
118 mililiters Cocoa
Instructions
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. 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. Yield: approximately 4 dozen cookies