Checkerboard Squares

Description
makes 4 dozen squares.

Ingredients

 * 1 recipe basic cookie mix
 * 1 large egg
 * 1 tsp vanilla extract
 * 2 tbsp unsweetened cocoa powder

Directions

 * 1) Melted chocolate or chocolate icing and white icing in large bowl of electric mixer, combine cookie mix, egg and vanilla.
 * 2) At low speed, beat until mixture forms a dough.
 * 3) Divide dough in half; remove one half from bowl.
 * 4) To dough in bowl, add cocoa powder; knead to mix well.
 * 5) On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle.
 * 6) Using paper to lift dough, invert plain dough onto top of chocolate dough.
 * 7) Remove paper from plain dough.
 * 8) Using long chef's knife, cut doughs lengthwise into 2" wide strips.
 * 9) Stack strips, removing waxed paper and alternating colors.
 * 10) Cut stack lengthwise into three equal strips.
 * 11) Stack strips so colors alternate; gently press stack so dough layers stick together.
 * 12) Wrap stack in plastic wrap; refrigerate 2 hours.
 * 13) Preheat oven to 375°F.
 * 14) Lightly grease 2 baking sheets.
 * 15) Remove plastic wrap from dough; cut stack crosswise into ¼" slices.
 * 16) Place slices checkerboard side down on prepared baking sheets; bake 8 minutes or until golden.
 * 17) Transfer to wire rack to cool.
 * 18) With pastry bag and writing, decorate cookies with dots of chocolate and icing.