Latte Checkerboards ( Cookies )

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 48
• 3/4 cup butter, softened
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/2 teaspoons instant espresso coffee powder
• 1 teaspoon water

Recipe

• 1 in a large mixing bowl, beat butter with electric mixer 30 seconds.
• 2 add sugar, baking powder and salt. beat until combined.
• 3 beat in the egg and vanilla until combined.
• 4 beat in as much of the flour as you can with the mixer.
• 5 stir in any remaining flour with wooden spoon.
• 6 divide dough in half.
• 7 mix coffee powder and water; knead into one portion of dough.
• 8 shape each dough portion into rectangular 6 x 2 inch log.
• 9 wrap logs in waxed paper or plastic wrap; chill 1 hour.
• 10 with a sharp knife, cut each log lengthwise into four slices.
• 11 alternating colors, stack slices to form two four-layer logs.
• 12 press together to seal layers.
• 13 wrap logs in paper or plastic wrap, and chill 30 to 60 minutes, or until firm.
• 14 place logs on a cutting surface with the solid color facing up.
• 15 using a sharp knife, cut each log lengthwise into four slices. (each will have four layers in alternating colors.)
• 16 stack four slices of dough, alternating colors for a checkerboard effect.
• 17 repeat with remaining slices for second log.
• 18 trim edges to straighten.
• 19 wrap and chill for 1 to 2 hours, or until firm.
• 20 cut each log crosswise into 1/2-inch-thick slices.
• 21 place slices 2 inches apart on ungreased cookie sheets.
• 22 bake in a 375f oven for 10 to 12 minutes, or until edges are lightly browned.
• 23 transfer cookies to wire racks and let cool.