Sjakkruter Checkered Cookies

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In a separate large bowl, cream together the butter and sugar using an electric mixer until light and fluffy.

3. Add the egg and vanilla extract to the butter mixture, beating well until combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Divide the dough in half.

5. To one half of the dough, add the cocoa powder and knead until evenly incorporated.

6. Shape both the plain dough and the cocoa dough into rectangles of the same size. Wrap each rectangle in plastic wrap and refrigerate for 30 minutes.

7. On a lightly floured surface, roll out the plain dough into a rectangle about 10x6 inches in size.

8. Roll out the cocoa dough into a rectangle of the same size. Carefully place the cocoa dough on top of the plain dough.

9. Roll up the dough into a log starting from one of the longer sides. Wrap the log in plastic wrap and chill for at least 2 hours or until firm.

10. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

11. Using a sharp knife, slice the cookie log into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.

12. Bake the cookies for 10-12 minutes or until set and slightly golden around the edges.

13. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

14. Serve and enjoy these delightful Sjakkruter Checkered Cookies with a cup of hot cocoa or your favorite holiday beverage.