Latte Checkerboards ( Cookies )

From Midwest Living, October 2007. The dough needs time to chill.

• Ready In: 55 mins
• Serves: 48

Ingredients

• 3⁄4 cup butter, softened
• 1  cup sugar
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  egg
• 1  teaspoon vanilla
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons instant espresso coffee powder
• 1  teaspoon water

Directions

1. In a large mixing bowl, beat butter with electric mixer 30 seconds.
2. Add sugar, baking powder and salt. Beat until combined.
3. Beat in the egg and vanilla until combined.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in any remaining flour with wooden spoon.
6. Divide dough in half.
7. Mix coffee powder and water; knead into one portion of dough.
8. Shape each dough portion into rectangular 6 x 2 inch log.
9. Wrap logs in waxed paper or plastic wrap; chill 1 hour.
10. With a sharp knife, cut each log lengthwise into four slices.
11. Alternating colors, stack slices to form two four-layer logs.
12. Press together to seal layers.
13. Wrap logs in paper or plastic wrap, and chill 30 to 60 minutes, or until firm.
14. Place logs on a cutting surface with the solid color facing up.
15. Using a sharp knife, cut each log lengthwise into four slices. (Each will have four layers in alternating colors.)
16. Stack four slices of dough, alternating colors for a checkerboard effect.
17. Repeat with remaining slices for second log.
18. Trim edges to straighten.
19. Wrap and chill for 1 to 2 hours, or until firm.
20. Cut each log crosswise into 1/2-inch-thick slices.
21. Place slices 2 inches apart on ungreased cookie sheets.
22. Bake in a 375F oven for 10 to 12 minutes, or until edges are lightly browned.
23. Transfer cookies to wire racks and let cool.