Make two different flavours of dough for these impressive checkerboard cookies. It takes a bit of work to put them together but we think it’s well worth the effort.

Yield: Makes about 9 dozen.



  • Vanilla dough:
  • 1 cup salted butter, softened
  • 1 cup icing sugar
  • 1 large egg, separated
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • Chocolate dough:
  • 1 cup salted butter, softened
  • 1 cup icing sugar
  • 1 large egg, separated
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder


  1. Draw a 5x15 inch rectangle on each of two large pieces of parchment paper; set aside.
  2. To prepare vanilla dough, use vanilla dough ingredients. Using medium speed of an electric mixer, beat butter until creamy. Add icing sugar and beat until fluffy. Beat in egg yolk and vanilla until blended. Reserve and refrigerate egg white for assembling checkerboard logs.
  3. Using low speed, gradually beat flour into butter mixture just until dough comes together. Gather dough into a ball. Flip one piece of parchment paper over so the rectangle marking is facing down and place dough on parchment paper. Using rectangle marking as a template, shape dough into a 5x15 inch rectangle with a smooth top.
  4. Wrap rectangle with parchment paper and refrigerate for 2 hours. Meanwhile, to prepare chocolate dough, use chocolate dough ingredients and repeat vanilla dough procedure, omitting vanilla and adding cocoa with flour.
  5. Remove both rectangles from refrigerator and unwrap. Trim about 1/4 inch off edges of rectangles. Dough trimmings can be gathered together, shaped into a log and sliced for marble cookies.
  6. Cut trimmed rectangles in half crosswise. Cut each half lengthwise into 9 strips. There should be 18 vanilla strips and 18 chocolate strips, each measuring about 1/2x7 1/4 inch.
  7. To prepare one checkerboard log, lay 1 chocolate strip on centre of a large piece of plastic wrap. Brush some reserved egg whites on both sides of chocolate strip. Place 1 vanilla strip on each side. Brush tops of strips with some reserved egg whites. Repeat procedure twice with alternating strips, forming a three layer checkerboard pattern. Do not brush tops of strips with egg whites on final layer. Wrap log with plastic wrap and gently press down on all sides to seal any gaps between strips.
  8. Prepare three more logs, reversing checkerboard pattern for two of them. Refrigerate wrapped logs for 1 hour.
  9. Preheat oven to 325°F.
  10. Remove logs from refrigerator and unwrap. Cut each log into 1/4 inch thick slices. Place slices 2 inches apart on parchment paper-lined cookie sheets.
  11. Bake for 10 minutes or until cookies are firm.
  12. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per cookie:

59 calories, 3.6 g fat, 0.7 g protein, 6.1 g carbohydrate, 0.2 g fibre, 26 mg sodium