Chocolate and Vanilla Checkerboard Cookies

Beat 1 cup (2 sticks) of butter until creamy.

Add ½ cup granulated sugar, ½ cup packed brown sugar, 1 ½ teasp. baking powder beat until combined.

Beat in 1 egg and 2 teasp. vanilla.

Beat in 3 ¼ cups all purpose flour in stages.

Divide dough in half. Roll one half into and 8-inch log, wrap in plastic wrap and refrigerate.

Knead 2oz melted, unsweetened chocolate into remaining dough until there are no streaks left. Roll dough into 8-inch log, wrap in plastic wrap and refrigerate.

When dough is firm, remove plastic, cut logs into quarters and reassemble logs alternating chocolate and plain dough. Re-wrap logs and chill again.

Cut into ¼-inch slices and place 1-2 inches apart on UNGREASED baking sheet. Sprinkle with sugar. Bake at 375 for 8-10 minutes or until bottoms begin to brown.

Recipe from: The Little Guides: Cookies