* Exported from MasterCook *
Checkerboard Squares
Recipe By :Esther Brody
Serving Size : 72 Preparation Time :0:00
Categories : new recipe Regular Sweet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup softened butter -- or margarine
1/2 cup granulated sugar
6 tablespoons packed brown sugar
1 egg
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 1/2 cups all purpose flour -- PLUS
2 tablespoons all purpose flour
2 ounces unsweetened chocolate -- melted
In a bowl, beat butter and sugars until smooth and creamy. Beat in egg until incorporated. Stir in vanilla and baking powder.
Gradually add flour, mixing in as much as possible, then stirring in remainder with a wooden spoon.
Divide dough in half. Knead melted chocolate into one portion of dough until combined. Divide plain and chocolate doughs in half. Shape each portion into 8" logs. (You will have 2 plain logs and 2 chocolate logs). Wrap each tightly in plastic wrap and refridgerate for 2 hours until firm.
On a floured surface, place one plain roll and one chocolate roll side by side. Top the plain roll with a chocolate roll and the chocolate roll with the plain roll. Press logs together firmly so they adhere and, using your hands, square the sides to make a sqaure shaped log. Wrap tightly in plastic wrap and refridgerate 6 hours until firm.
Preheat oven to 375°F.
Using a knife, cut logs into slices 1/4" thick (good luck! :D). Place about 2" apart on ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes until bottoms are lightly browned. Immediately transfer to wire racks to cool.
Source:
"The 250 Best Cookie Recipes- ISBN # 0778800369"
Yield:
"6 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 40 Calories; 2g Fat (48.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0