Enjoy these delightful checkerboard cookies with a twist! The secret ingredient adds a unique flavor that perfectly complements the buttery goodness of the cookies.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 and 1/2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon salt. 1/2 teaspoon . Food coloring optional.
Instructions: Mix the butter and sugar in a big bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Then, add the flour and salt and mix them in until you get a smooth dough. Split the dough in half, making two equal parts. Add the unsweetened cocoa powder to one part and mix it in until it's completely mixed in. Add the to the other half and, if you want, a few drops of food coloring. Put both pieces of dough in the fridge for at least 30 minutes after wrapping them in plastic wrap. On a lightly floured surface, roll out each piece of dough into a rectangle. Place one rectangle of dough on top of the other, and then roll them up like a jelly roll. Put the rolled-out dough in the fridge for another one to two hours after wrapping it in plastic wrap. Warm up the oven to the temperature you want F or C and put parchment paper on a baking sheet. Put the chilled dough roll on the baking sheet that has been prepared. Then cut the roll into 1/4-inch thick slices. Bake for minutes, or until the edges start to turn a light golden color. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely.
Prep Time: 25 minutes
Cook Time: 12 minutes
KBSM