Lime Checkerboards

Directions

1. 1
   Whisk the flour and salt in a bowl.
2. 2
   Beat the butter, cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, 3 minutes.
3. 3
   Beat in the egg, lime zest and extract.
4. 4
   Reduce the mixer speed to low; beat in the flour mixture.
5. 5
   Transfer half of the dough to a separate bowl; tint with food coloring.
6. 6
   Dust the dough with flour; roll out each color separately on floured parchment into a 1/4-inch-thick rectangle.
7. 7
   Freeze until firm, 15 minutes.
8. 8
   Trim each piece into a 4 1/2-by-7 1/2-inch rectangle, reserving the scraps.
9. 9
   Cut each rectangle lengthwise into nine 1/2-inch-wide strips.
10. 10
    Lay 3 strips side-by-side on a baking sheet (white, green, white).
11. 11
    Set 3 more strips on top, alternating colors (green, white, green).
12. 12
    Top with three more strips (white, green, white).
13. 13
    Build another log starting with green-white-green.
14. 14
    Chill the logs.
15. 15
    Gather the scraps, keeping the colors separate.
16. 16
    Roll out each on floured parchment into a 5-by-8-inch rectangle, 1/4 inch thick.
17. 17
    Wrap the green rectangle around the log with the white corners and wrap the white rectangle around the log with the green corners; trim the excess.
18. 18
    Wrap the logs in plastic; chill 2 hours.
19. 19
    Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment.
20. 20
    Slice the logs into 1/3-inch-thick cookies; arrange 1 1/2 inches apart on the baking sheets.
21. 21
    Bake, switching the pans halfway through, until set, 12 to 14 minutes.
22. 22
    Let cool 5 minutes; transfer to racks to cool completely.
23. 23
    Photograph by Andrew Purcell