Checkerboard Cookies - cooking recipe

Ingredients

3/4 cup butter, softened
2/3 cup granulated sugar
1 tsp vanilla extract
1 None egg, at room temperature
2/3 cup all-purpose flour
2 tbsp cocoa powder
1 None egg white, lightly beaten

Preparation

Preheat oven to 350\u00b0F. Grease and line 2 large baking trays with parchment paper.
Cream butter and sugar together until light and fluffy. Add vanilla extract. Add egg and beat until combined. Fold in flour. Divide dough between 2 bowls. Stir cocoa powder into 1 portion then knead each piece on a lightly floured surface for 30 seconds, or until smooth. Shape into discs, wrap in plastic wrap and chill for 15 mins.
Shape each piece of dough into a 6 x 1 1/2 x 1 1/2 inch rectangular bar. Wrap in plastic wrap and chill for 30 mins. Cut each bar lengthwise into 3 equal slices then cut each slice lengthwise into 3 strips (9 in total).
Brush each strip of dough with egg white. Press 3 strips of dough, alternating colors, together. Repeat, forming 2 more layers of alternating colors to create a \"checkerboard.\" Repeat with remaining dough strips. Place on tray and chill for 15 mins.
Using a sharp knife, cut each log into 1/3 inch-thick slices. Place on prepared trays about 1 inch apart to allow for spreading. Bake for 15-17 mins, or until golden brown. Let cool on trays.