Tropical Checkerboards Recipes

PINWHEELS AND CHECKERBOARDS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

TROPICAL CHECKERBOARDS

Steps:

• beat butter 30 seconds.
• beat in sugar, baking powder and salt.
• beat in egg and vanilla, beat in flour.
• divide dough in half.
• knead almond extract and orange food color in half. knead coconut extract and yellow food color in other half.
• shape each colored portion into rectanglar logs, 6 inches long by 2 inches wide. wrap each log in wax paper. chill 1 hour.
• cut each log length wise into 4 slices.
• alternating colors stack slices to form 2 four layor logs. press together to seal with wax paper. chill for 1 hour.
• place logs on cutting surface with solid color facing up. using a sharp knife cut each log lengthwise four times. stack four slices of dough making a checkerboard.
• Combine coconut and nuts, roll logs in mixture. chill for 1-2 hours.
• preheat oven to 375.
• slice logs 1/4 inch thick. place 2 inches apart on ungreased cookie sheet.
• bake 10-12 minutes.
• transfer to wire rack.