| 1 | Checkerboard squares |
| 2 | melted chocolate or chocolate icing and white icing in large bowl of electric mixer, combine cookie mix, egg and vanilla. |
| 3 | At low speed, beat until mixture forms a dough. |
| 4 | Divide dough in half; remove one half from bowl. |
| 5 | To dough in bowl, add cocoa powder; knead to mix well. |
| 6 | on work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle. |
| 7 | Using paper to lift dough, invert plain dough onto top of chocolate dough. |
| 8 | Remove paper from plain dough. |
| 9 | Using long chef"s knife, cut doughs lengthwise into 2" wide strips. |
| 10 | Stack strips, removing waxed paper and alternating colors. |
| 11 | Cut stack lengthwise into three equal strips. |
| 12 | Stack strips so colors alternate; gently press stack so dough layers stick together. |
| 13 | Wrap stack in plastic wrap; refrigerate 2 hours. |
| 14 | preheat oven to 375°F. |
| 15 | Lightly grease 2 baking sheets. |
| 16 | remove plastic wrap from dough; cut stack crosswise into ? slices. |
| 17 | Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden. |
| 18 | Transfer to wire rack to cool. |
| 19 | With pastry bag and writing, decorate cookies with dots of chocolate and icing. |
| 20 | makes 4 dozen cookies. |
