Overview

Makes about 2 dozen vanilla chocolate checkerboard cookies.

Ingredients

• 3/4 cup cold Unsalted Butter, cubed
• 3/4 cup Powdered Sugar
• zest from 1 Orange
• 1 large Egg Yolk
• 1 tsp. Vanilla Extract
• 1/2 tsp. Kosher Salt
• 1 1/2 cups AP Flour
• 3 tbsp unsweetened cocoa
• 1 large egg white, beaten

Instructions

1. Beat Butter, Powdered Sugar, and Orange Zest until light and fluffy about 3 minutes.
2. Beat in Egg Yolk and Vanilla until just combined about 30 seconds.
3. Add 1 1/3 cups AP Flour Beat on Slow until just combined about 1 minute.
4. Divide dough into two
5. Beat 2 Tbsp of AP Flour into the 1st half of the dough until just combined. Set aside.
6. Beat Cocoa into the 2nd half of the dough until just combined.
7. Separately wrap each dough ball in plastic wrap and refrigerate for at least 30 minutes.
8. Divide each type of dough into 2 balls then roll out each ball to 3/8" thick and 4" wide
9. Brush sides of dough with Egg White and layer them alternating colors, wrap with plastic wrap and freeze until firm about 15 minutes.
10. Cut stack into 3/8" thick slices
11. Stack slices alternating to make a checkerboard pattern on the end
12. Wrap all blocks in plastic and freeze again until firm.
13. Cut cookies off the end about 3/8" thick and arrange on baking sheet 1" apart
14. bake cookies at 350F 1 sheet at a time until lightly browned around edges about 12 minutes
15. let cool on sheets for 5 minutes before transferring to wire racks