CheckerBoard Cookies I Good Recipes

Saturday, September 10, 2011

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CheckerBoard Cookies I

"An oldie however goodie!"

Ingredients :

1 (1 ounce) rectangular bittersweet chocolate, chopped
2 half cups all-motive flour
three/4 teaspoon baking powder
1/2 teaspoon salt
3/4 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 warmth and stir until clean. Remove from warmness.
Mix collectively flour, baking powder and salt and set aside. In big bowl, cream butter or margarine and sugar collectively, beat in eggs, then vanilla extract. Gradually upload dry components and blend well.
Put one half of of organized dough into every other bowl and blend the melted chocolate into it. You now have one half chocolate dough and one half of plain dough
Divide each of those in half. You now have 4 pieces of dough, two chocolate and two vanilla. Form each of these into a squared off log 6 to eight inches lengthy.
On a large sheet of foil region one chocolate log and one undeniable log next to each other. Brush every with water. Place closing simple go browsing pinnacle of the chocolate side. Place the ultimate chocolate go browsing top of the plain side. Wrap the 4 logs firmly in the foil and refrigerate at least eight hours or in a single day.
Preheat oven to four hundred stages F (205 levels C).
Remove dough from foil and reduce into 1/4 inch slices. Place cookies 1 inch apart on ungreased cookie sheet. Bake 8-10 minutes or lightly browned. Cool on cord racks.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, cook it frivolously, and make clean-up simpler.

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