Cook Time: 10 minutes
Ingredients:
- 1 cup butter (8 ounces)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 2 tablespoons cocoa
Preparation:
In large mixing bowl cream butter and sugar together; add egg and vanilla and beat until light and fluffy. Gradually add flour. Divide dough into 2 equal portions; blend cocoa into one portion. Form each portion into ball. Place each ball between two sheets of waxed paper lightly dusted with powdered sugar or flour and roll each into a rectangle; carefully layer one color on the other. Starting at long edge, roll into a log. Cut log in half and wrap each portion up in plastic wrap. Refrigerate dough for at least 4 hours, until very firm. Cut in 1/4-inch slices and place on a greased baking sheet about an inch apart. Bake at 350° for 8 to 10 minutes.To make a checkerboard cookie, divide dough into alternate ropes of vanilla and chocolate. Working with 4 ropes - 2 of each color - press a light and dark rope together. Place one pair of ropes on top of the other pair, alternating vanilla and chocolate. Repeat with remaining dough; wrap each roll in plastic and refrigerate until firm, about 4 hours. Slice and bake as pinwheels, above.
Chocolate Hazelnut Cookies
Macadamia Nut Sugar Cookies
Macadamia Nut Butter Ball Cookies
Hazelnut Butter Cookies
Almond Crescents
Pecan Butter Balls
Sour Cream Cookies
Sand Tarts
Recipe Sand Tart Cinnamon Cookies
Shortbread Cookie Mix
Sour Cream Cookies with Raisins
Sour Cream Cookie Dough
Classic Shortbread Cookies
Christmas Sand Tarts
Maple Shortbread Cookies
Orange Shortbread Cookies
Joyce's Shortbread Cookies
Shortbread
Brown Sugar Shortbread Cookies
Chocolate Shortbread
Butterscotch Pecan Shortbread
Sugar Cookie Recipes Index
Butter Cookie Recipes Index
Cookie Recipes Index
Candy Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
