Christmas Cookie Bonanza Part 2 Recipe

CHECKERBOARD SQUARES

melted chocolate or chocolate icing and white icing

In large bowl of electric mixer, combine cookie mix,
egg and vanilla. At low speed, beat until mixture
forms a dough. Divide dough in half; remove one half
from bowl. To dough in bowl, add cocoa powder; knead
to mix well.

On work surface, on separate sheets of waxed paper,
roll each half of dough to 9×6″ rectangle. Using
paper to lift dough, invert plain dough onto top of
chocolate dough. Remove paper from plain dough. Using
long chef’s knife, cut doughs lentghwise into 2″ wide
strips. Stack strips, removing waxed paper and
alternating colors. Cut stack lengthwise into three
equal strips. Stack strips so colors alternate;
gently press stack so dough layers stick together.
Wrap stack in plastic wrap; refrigerate 2 hours.

Preheat oven to 375F. Lightly grease 2 baking sheets.

Remove plastic wrap from dough; cut stack crosswise
into 1/4″ slices. Place slices checkerboard side down
on prepared baking sheets; bake 8 min or until golden.
Transfer to wire rack to cool. With pastry bag and
writing, decorate cookies with dots of chocolate and
icing.

Makes 4 dozen cookies.

GINGERBREAD PEOPLE

1 recipe basic cookie mix 1/3 c molasses 1/2 tsp
baking soda 1/2 tsp ground cinnamon 1/2 tsp ground
cloves 1/2 tsp ground ginger 1/2 tsp grated nutmeg
white icing red cinnamon candies

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine cookie
ingredients; at low speed, beat until mixture forms a
dough.

Divide dough into thirds. Working with one third at a
time, on lightly floured surface, roll out dough 1/8″
thick; cut out with 3″ cookie cutter. Transfer to
prepared baking sheets. Bake 8 min or until just
beginning to brown. Transfer to wire rack to cool.
Decorate with icing and candies.

Makes 3 dozen cookies.