The little bit of extra effort required to make these fanciful cookies is worthwhile when you see the impression they make on children of all ages.
4 1/2 dozen cookies
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 square (1 ounce) semisweet chocolate
3 tablespoons unsweetened chocolate
milk for assembling cookies
1. On a sheet of waxed paper, combine flour, baking powder, and salt. In medium bowl, with mixer at medium speed, beat 1/2 cup butter and sugar until creamy. Reduce speed to low and beat in egg and vanilla until blended. Beat in flour mixture until combined, scraping bowl occasionally with rubber spatula. Remove half of dough.
2. In 1-quart saucepan, melt chocolate and remaining 1 tablespoon butter over very low heat. Stir in cocoa until combined. Add to dough in bowl, stirring until blended. Shape chocolate and vanilla doughs each into 12" by 2" by 1" block.
3. Slice each block lengthwise into two 12" by 1" strips. Brush one side of one chocolate strip with milk. Place brushed side next to one vanilla strip. Repeat with remaining 2 strips. Brush top of one of the vanilla/chocolate rectangles with milk. Place second vanilla/chocolate rectangle on top, reversing colors so end forms checkerboard. Wrap in waxed paper, using paper to square edges. Refrigerate 4 hours or overnight. (If using margarine, refrigerate overnight.)
4. Preheat oven to 375 degrees F. Grease 2 large cookie sheets. Cut dough into 1/4-inch-thick slices. Place slices, 1/2 inch apart, on prepared cookie sheets. Bake 10 to 12 minutes, until golden. Cool on cookie sheets on wire racks 5 minutes. With wide spatula, transfer to wire racks to cool completely. Repeat with remaining dough.
(based on individual servings)
Total Fat: 2 g
Cholesterol: 9 mg
Sodium: 40 mg
Carbohydrates: 8 g
Protein: 1 g
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