Checkerboard Cookie / Vanilla Chocolate Checkerboard Cookies

Ingredients:

185 gm all purpose flour

100 gm butter, at room temperature

5-6 tbsp sugar

1/2 tsp vanilla essence

1 egg, beaten

15 gm cocoa powder

Preparation:

1. To prepare vanilla dough, sift 100 gm all purpose flour and keep it aside.
2. In a bowl, beat 50 gm butter and 2 1/2 tbsp sugar until light and fluffy.
3. Add 1/2 of beaten egg little by little and mix well. Then add 1/4 tsp vanilla essence and mix well.
4. Add the sifted flour to this and mix well using spatula and combine them to a smooth dough.
5. Roll it into a rectangular stick and wrap it in plastic wrap / cling wrap and refrigerate for 30 minutes.

      6. To prepare Chocolate dough, sift 85 gm all purpose flour and cocoa powder together and keep it aside.

      7. In a bowl, beat 50 gm butter and 2 1/2 tbsp sugar until light and fluffy.

      8. Add remaining beaten egg little by little and mix well. Then add 1/4 tsp vanilla essence and mix well.

      9. Add the sifted flour and cocoa powder to this and mix well using spatula and combine them to a smooth dough.

     10. Roll it into a rectangular stick and wrap it in plastic wrap / cling wrap and refrigerate for 30 minutes.

          11. Slice each dough lengthwise into 3 equal pieces and swap the middle dough.

          12. Then slice each set lengthwise into 3 pieces.

     13. Swap the middle dough again and cover it with cling wrap and refrigerate for about 15 minutes.

      14. Preheat the oven to 170 degree celcius. Line a baking/ cookie sheet with parchment paper.

     15. Slice the dough into about 1/4 inch thick and place each slice on the cookie sheet leaving some gap between each cookie.

        16. Bake the cookies at 170 degree celcius for 10-15 minutes until firm..

        17. Cool the cookies on the tray for 3-4 minutes and then gently transfer to a wire rack...

Recipe adapted from here