Easy Eggless Checkerboard Cookies

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Ingredients

For the white dough

3/4 cup unbleached All purpose flour

1/4 cup+1 tbsp sugar

1/4 cup unsalted butter (at room temperature)

1/8 tsp baking soda

3/4 tsp vanilla

For the brown dough

3/4 cup unbleached All purpose flour

1/4 cup+1 tbsp sugar

1/4 cup unsalted butter(at room temperature)

1/8 tsp baking soda

2 tbsp unsweetened cocoa powder

3/4 tsp vanilla



What you need to do:

For the white dough
  • Sift the flour and the baking soda twice.
  • In a bowl,cream the butter and sugar until smooth.Add in the vanilla and mix well.
  • Add in the flour in a small quantity at a time mixing slowly to form a smooth dough ball.
  • If you are unable to form the mixture into a ball,add in a little more butter.
  • Once the mixture forms a nice smooth ball,wrap it in a plastic wrap and let it chill in the refrigerator for   half an hour.
For the brown dough
  • Sift the flour,baking soda and cocoa together twice.
  • In a bowl,cream the butter and sugar until smooth.Add in the vanilla and mix well.
  • Add in the flour and cocoa mixture in a small quantity at a time  mixing slowly to form a smooth dough ball.
  • If you are unable to form the mixture into a ball,add in a little more butter.
  • Once the mixture forms a nice smooth ball,wrap it in a plastic wrap and let it chill in the refrigerator for   half an hour.
  • After 30 mins,roll each dough into a rectangle about 1/4  inch thick.
  • Preheat the oven to 350 deg F for 10 mins. 
  • Place the rectangles such that their shorter side faces you.
  • Cut in long strips vertically,about 1 1/2 cm apart.
  • Now arrange the strips alternately i.e. a white then a brown then a white so on.
  • Cut this colorful rectangle horizontally  1 1/2 cm apart to form squares of different colors.
  • Join and place the squares with different(contrast) colors on a lightly greased baking dish. 
  • Bake for 12-15 mins.
  • When cooled remove from the baking sheet and store in a air tight container.
Makes: 24 cookies

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