Checkerboard Cookies

Checkerboard cookies look like they took a pastry-school degree, but this version cheats smartly with a boxed fudge marble cake mix. The dough splits in two: half stays vanilla-gold, and half gets the mix’s own cocoa packet kneaded in to turn rich chocolate brown. Two colors, one box.

The fun is in the building. Both doughs roll into thin squares, get cut into strips, then stack into rows that alternate light and dark, brushed with beaten egg between each strip so they fuse into one solid bar. A spell in the fridge firms the log so it slices cleanly into crisp little checkerboards.

What you get is a slice-and-bake cookie that wows on a holiday platter, with no special equipment beyond waxed paper and a sharp knife.

Kitchen Tips

• Roll both dough squares to the same thickness so the strips line up evenly into a clean checkerboard.
• Brush egg between every strip. It’s the glue that keeps the pattern from falling apart when you slice.
• Chill the assembled bars until truly firm. Soft dough smears the pattern and the slices lose their crisp edges.
• Use a thin, sharp knife and wipe it between cuts for sharp checkerboard lines.

Variations

• No marble mix? Use a plain yellow cake mix and stir 2 tablespoons cocoa into half the dough.
• Roll the finished bars in sprinkles or sanding sugar before slicing for a festive edge.
• Add a little peppermint or almond extract to one dough for a flavor contrast.