Ginger n Chocolate Checkerboard Cookies








1 cup butter or margarine
1 egg yolk..beaten
1 tbsp cocoa
1/2 tsp ginger powder
2 tbsp vanilla essence
3/4 cup sugar
1 egg white beaten
2 and a half cups flour

In a bowl add the butter, sugar and mix well with a wooden spoon.
Then add in the egg yolk and vanilla essence. Mix well.
Then add in the salt and flour and mix well.
Now divide the dough in to two.
Add ginger to one half and mix well. Shape the dough into a log and flatten the log to look like a somewhat square log.
Add the cocoa to the remaining dough and mix well.
Shape the cocoa dough into the exact shape and individually wrap the two dough in a plastic wrap and place them in the fridge for 1 hour.
After an hour unwrap each dough and slice them into 3 slices each lengthwise. Then cut each slice lengthwise into 3 strips.
Brush the strips with the egg white and stack them in threes, alternating the flavours and form the original logs.
You should get two logs out of the dough.
Wrap the logs again in a plastic wrap and place them back in the fridge for another hour.
Then cut the logs into cookie slices and place the cookies in a baking sheet, giving them enough space to expand.
Bake them at 350 degrees for 12 to 15 minutes.
Once done, let them cool before removing them from the sheet.

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