Checkerboard Christmas Squares
Contributed by Diane S.
Source: McCall's magazine Dec 1991

1 Basic Christmas Cookie Recipe Mix (below)
1 lg Egg
1 ts Vanilla extract
2 tb Unsweetened cocoa powder
Chocolate icing and white icing

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

Basic Christmas Cookie Recipe Mix
2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 t Salt
1/2 c Butter -- softened

In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator (mixture
will keep for up to 8 weeks). Bring to room temperature before using.
Recipe can be doubled or tripled.