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## Instructions
### Step 1: Make the Dough
1. Cream butter and sugar together until light and fluffy.
2. Mix in vanilla extract and salt. Gradually add flour until a soft dough forms.
3. Divide the dough in half.
– To one half, add cocoa powder (and a splash of milk if too dry) to make the chocolate dough.
4. Wrap both doughs in plastic wrap and chill for 30–45 minutes.
### Step 2: Roll and Cut the Dough
1. Roll each dough into a rectangle about ¼ inch thick.
2. Slice each dough into long, even strips (about ¼ inch wide).
3. Create the checkerboard by layering alternating strips of chocolate and vanilla dough in two or three rows (think: chocolate-vanilla-chocolate stacked over vanilla-chocolate-vanilla).
4. Press together gently and wrap in plastic. Chill again for 30 minutes to firm up.
### Step 3: Slice and Bake
1. Preheat oven to 350°F (175°C).
2. Slice the block into ¼ inch thick cookies.
3. Place on a parchment-lined baking sheet and bake for 10–12 minutes or until just set.
4. Let cool on a wire rack before serving.
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## Tips for Perfect Cookies
– **Chill the dough**: Cold dough is easier to slice and helps cookies hold their shape.
– **Even strips**: Use a ruler or dough cutter for precise, clean lines.
– **Don’t overbake**: These cookies should be lightly golden on the bottom, not brown.
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## Make It Your Own
– **Flavor twist**: Add orange zest or almond extract for a unique flavor.
– **Holiday version**: Tint the vanilla dough with food coloring for festive checkerboards (like red and white for Christmas!).
– **Dip and decorate**: Dip one edge in melted chocolate and sprinkle with chopped nuts or sprinkles.
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## Final Thoughts
**Chessboard Cookies** are a perfect combination of beauty and simplicity. With their crisp edges, buttery flavor, and striking pattern, they’re sure to become a favorite in your baking repertoire. Whether you’re making them for a tea party, a gift box, or just because—it’s hard not to be impressed by these magnificent little squares.
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