Checkerboard Cookies

Yields:	24 servings
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2	cups	butter	(1 pound)
1 1/4	cups	sugar
1	teaspoon	vanilla extract	pure
1/4	teaspoon	salt
5	cups	flour, unbleached all-purpose
1/2	cup	cocoa powder

Cream butter and sugar.

Add vanilla. Add flour and salt and blend well.

Divide dough in half. Add cocoa to 1/2 of dough. Let rest.

Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long.

Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total.

Press tightly. Wrap in plastic wrap and chill at least 1/2 hour.

Preheat oven to 350 degrees.

With a sharp knife, slice the dough into rounds about 1/3-inch thick.

Place 1 inch apart on a parchment covered baking sheet.

Bake for about 10 minutes or until lightly golden.

My husband loved this recipe. However I thought it could be just as good if not better with half the amoun t of butter.