Cookie Checkerboard - butter

Method

• In a bowl, cream butter and sugar. Beat in egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Divide dough in half. Add red food coloring to one portion; wrap in plastic. Refrigerate for at least 1 hour or until easy to handle.
• Melt chocolate in microwave or heavy saucepan. Stir 1 tablespoon of the remaining dough into chocolate until well mixed. Stir chocolate mixture into remaining plain dough. Wrap and refrigerate for at least 1 hour or until easy to handle.
• On a lightly floured surface, roll red dough to 1/4-in. thickness. Cut into 32 squares (1-1/4 in. each) and 12 circles (1-in. diameter); set aside. (Return dough to refrigerator as needed.) Repeat with brown dough.
• On a parchment- or foil-lined
• , alternate red and brown squares of eight squares. Gently press seams together. Place circles on
• . Bake at 350° for 12 minutes or until set.
• Carefully slide parchment with checkerboard onto a wire rack to cool.
• For glaze, combine the confectioners' sugar and enough water to achieve a thin glaze. Tint with food coloring. Dip 12 red cookies into red glaze; place on a waxed paper-lined
• and refrigerate until set.
• Melt the chocolate chips and shortening in a microwave or heavy saucepan, stirring frequently. Dip 12 brown cookies into chocolate mixture; place on a waxed paper-lined
• and refrigerate until set.