- 2 3/4 cups all-purpose flour
- 3/4 cup (1 envelope) nonfat dry milk
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup (2 sticks) unsalted butter or shortening , softened
- 1 tsp. vanilla
- 1 1/2 cups sugar
- 2 eggs , well beaten
- 2 Tbsp. cocoa
Sift together flour, dry milk, baking powder, and salt. Set aside.
Using an electric mixer, cream the butter and stir in vanilla. Gradually add sugar; beat until light and fluffy. Add well-beaten eggs, blending until smooth. Add dry ingredients and mix until well blended. Divide dough in half. Stir cocoa into one half, blending well. Shape each half into a rectangle, about 2" x 2" x 6". Tightly wrap in waxed paper. Chill at least 30 minutes.
Unwrap dough; cut each rectangle into quarters, lengthwise. Alternately place dark and white quarters side by side to form checker design. Rewrap in waxed paper and chill slightly.
Slice dough into 1/8-inch pieces and place on ungreased cookie sheet. Bake at 350° for 12 minutes.