Checkerboard Squares

Directions

1. 1
   At low speed, beat until mixture forms a dough.
2. 2
   Divide dough in half; remove one half from bowl.
3. 3
   To dough in bowl, add cocoa powder; knead to mix well.
4. 4
   On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6 inch rectangle.
5. 5
   Using paper to lift dough, invert plain dough onto top of chocolate dough.
6. 6
   Remove paper from plain dough.
7. 7
   Using long chef's knife, cut doughs lengthwise into 2 inch wide strips.
8. 8
   Stack strips, removing waxed paper and alternating colors.
9. 9
   Cut stack lengthwise into three equal strips.
10. 10
    Stack strips so colors alternate; gently press stack so dough layers stick together.
11. 11
    Wrap stack in plastic wrap; refrigerate 2 hours.
12. 12
    Preheat oven to 375F (190C).
13. 13
    Lightly grease 2 baking sheets.
14. 14
    Remove plastic wrap from dough; cut stack crosswise into 1/4 inch slices.
15. 15
    Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden.
16. 16
    Transfer to wire rack to cool.
17. 17
    With pastry bag and writing, decorate cookies with dots of chocolate and icing.