Homemade Checkerboard Cookies

For the vanilla dough:
Combine sugar and butter in a bowl. Using electric beaters or a stand mixer, beat until smooth and fluffy. Add the half egg yolk and vanilla and beat in well. Add flour and mix well.

Turn dough on to a clean working surface and shape in to a rectangle. Now wrap dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour.

For the chocolate dough:
Combine sugar and butter in a bowl. Using electric beaters or a stand mixer, beat until smooth and fluffy. Add the half egg yolk and vanilla and beat in well. Combine cocoa powder and flour. Add flour mixture and mix well.

Turn dough on to a clean working surface and shape in to a rectangle. Now wrap dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour.

Take the dough out of the fridge. Cut each dough into 9 equal strips. Assemble strips like a checkerboard, starting with a vanilla strip in the middle, adding chocolate strips on each side. Use egg white to seal together and alternate the strips with chocolate and vanilla until you have checkerboard look.

Cover each slab with plastic wrap and chill another 30 minutes before slicing them. Preheat oven to 180ºC (355ºF). Now take the checkerboard cookie log out of the fridge and cut into slices.

Bake for 10–12 minutes or until cookies are lightly browned. Cool on a wire rack and store in an airtight container. Enjoy.