Easy recipe Easy Recipe Checkerboard Cookies

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. two three/four cups all-purpose flour (Recipes by ingridients flour) three/four cup (one envelope) nonfat dry milk one teaspoon baking powder (Recipes by ingridients baking powder) one/two teaspoon salt one cup (two sticks) unsalted butter or shortening, softened one teaspoon vanilla one one/two cup Sugar two eggs, well beaten two tablespoons cocoa Directions For more colorful cookies, substitute red or green food coloring for cocoa. Sift together, flour (Recipes by ingridients flour) dry milk, baking powder (Recipes by ingridients baking powder) and salt. Set aside. Using an electric mixer, cream the butter and stir in vanilla. Gradually add Sugar beat until light and fluffy. Add well-beaten eggs, blending until smooth. Add dry ingredients and mix until well blended. Easy Recipe Checkerboard Cookies. Divide dough in half. Easy Recipe Checkerboard Cookies. Stir cocoa into one half, blending well. Easy Recipe Checkerboard Cookies. Shape each half into a rectangle, about two x two x six. Easy Recipe Checkerboard Cookies. Tightly wrap in waxed paper. Chill at least thirty minutes. Unwrap dough cut each rectangle into quarters, lengthwise. Alternately place dark and white quarters side by side to form checker design. Rewrap in waxed paper and chill slightly. Slice dough into one/about eight-inch pieces and place on ungreased cookie sheet. Bake at about three hundred and fifty° for about twelve minutes. . Easy Recipe Checkerboard Cookies.