Checkerboard Shortbread Cookies by Dearsaturdays

Ingredients

• 225g (1 cup) unsalted butter, softened
• 100g (1/2 cup) granulated sugar
• 300g (2 1/2 cup) all-purpose flour
• 1/4 tsp salt
• 2 tbsp cocoa powder (for chocolate dough)
• 1 tsp vanilla extract

Instructions

1. Cream the butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes.
2. Stir in the vanilla extract, then gradually fold in the flour and salt until a soft dough forms.
3. Divide the dough in half. Knead the cocoa powder into one half until evenly colored.
4. Shape each half into a square log, wrap in plastic, and chill for at least 30 minutes until firm.
5. Cut each log into three equal strips. Stack them alternating colors to form a checkerboard pattern, pressing gently to adhere until ready to serve.
6. Slice the log into 1/2-inch thick cookies and place on a parchment-lined baking sheet until ready to serve.
7. Bake at 175°C (350°F) for 12-15 minutes, or until the edges are just barely golden.