4 ingredient Checker Board Cookies

These 4 ingredient eggless chocolate flavored Checkerboard Cookies are light and buttery. They are perfect for tea time or special occasions.

Ingredients

• 1 cup ( 8oz/240g) ) butter, room temperature
• 1/2 cup (2oz/60g)) powdered sugar, sifted
• 2 cups (10oz/300g)) all purpose flour
• 1 tbspn Cocoa powder

Instructions

• Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.
• In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.
• Add in the flour and mix until the dough just comes together.
• Divide into 2 halves
• Roll one half of the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log. Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.
• Mix the cocoa powder in the other half of the dough & knead it until the cocoa powder is well incorporated. Knead dough to bring it together. Turn dough onto a clean working surface. Shape into a rectangle. Wrap with plastic and chill for about 30 minutes.

1. When both types of dough are chilled, remove from refrigerator.
2. Unwrap dough and Place three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.
3. Cut each slab lengthwise into 3 strips of equal width.
4. Rearrange the strips of dough to create 2 slabs forming 9 small rectangles cross-wise.
5. 
6. Wrap each slab with plastic and refrigerate for another 30 minutes.
7. Preheat oven to 350°F (180°C).
8. Remove dough from refrigerator. Unwrap the dough and slice each log into ¼ inch thick slices cross-wise.
9. Remove dough from refrigerator. Unwrap the dough and slice each log into ¼ inch thick slices cross-wise.
10. Place onto non-stick baking sheet and bake for about 12 minutes per batch.
11. Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely.