INGREDIENTS

INSTRUCTIONS

Make vanilla and chocolate sable doughs and chill at least 1 hour.
Preheat oven to 325 degrees F.
Roll out each dough to an even 1-inch thickness about twice as long as
wide.
Using a ruler and a sharp knife, cut out a 3x6-inch rectangle from
each piece of dough. (Gather excess dough and set aside to make other
cookies.) Cut rectangles lengthwise in thirds to make 3 bars. Stack
dough in 2 layers, alternating chocolate and vanilla doughs, to form
a checkerboard pattern (see below). Press and pat gently to make
dough stick together. Slice cookies 1/4-to 1/3-inch thick and
carefully transfer to a parchment-lined baking sheet using a spatula.
(Note: make sure to keep edges of dough straight with a ruler and
measure carefully.) Repeat with remaining dough or shape excess into
different shapes.
Bake 15 to 20 minutes. Remove to a rack to cool.
S: About 1 Dozen
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW#DJ015
Converted by MM_Buster v2.0l.

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