CheckerBoard Cookies I So Tasty

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CheckerBoard Cookies I

"An oldie but goodie!"

Ingredients :

1 (1 ounce) square bittersweet chocolate, chopped
2 half of cups all-purpose flour
3/four teaspoon baking powder
half teaspoon salt
3/four cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 72M	Ready in :

Melt chocolate in double boiler over low heat and stir till clean. Remove from warmth.
Mix together flour, baking powder and salt and set aside. In big bowl, cream butter or margarine and sugar together, beat in eggs, then vanilla extract. Gradually upload dry substances and blend well.
Put one half of organized dough into any other bowl and blend the melted chocolate into it. You now have one half chocolate dough and one 1/2 undeniable dough
Divide every of these in half. You now have four portions of dough, two chocolate and two vanilla. Form every of those into a squared off log 6 to eight inches lengthy.
On a big sheet of foil area one chocolate log and one simple log next to every different. Brush every with water. Place remaining simple go browsing top of the chocolate facet. Place the last chocolate log on pinnacle of the obvious side. Wrap the 4 logs firmly inside the foil and refrigerate as a minimum 8 hours or in a single day.
Preheat oven to four hundred levels F (205 levels C).
Remove dough from foil and cut into 1/four inch slices. Place cookies 1 inch aside on ungreased cookie sheet. Bake 8-10 minutes or gently browned. Cool on cord racks.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it evenly, and make smooth-up less complicated.

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