3 c. Gold Medal all-purpose flour
1 c. granulated sugar
2/3 c. powdered sugar
1 tsp. vanilla
1 1/4 c. butter, softened
1/4 tsp. salt
1 egg
1/4 c. cocoa

1. Mix flours, sugars, vanilla, butter, salt and egg until dough forms. Divide dough into halves. Mix cocoa into 1 half. Pat or roll each half into 9 inch square. Cut each square into 3 inch strips. Cut strips crosswise into halves.

2. Lift 1 brown strip half with large metal spatula onto plastic wrap. Top with 1 white strip half; press firmly. Top with remaining 10 brown and white strip halves, alternating colors and pressing firmly to form into a bar, about 4 1/2 inches long, 3 inches wide and about 3 inches high. Wrap in plastic wrap and refrigerate until chilled, 1 to 2 hours.

3. Heat the oven to 375 degrees. Cut bar crosswise into about eighteen 1/4 inch slices; cut each slice crosswise into halves. Place on an ungreased cookie sheet.

4. Bake cookies until edges begin to brown, 8 to 10 minutes. Makes 36 cookies.

Note: If you like, cut the 18 slices of dough with a floured horse cutter, about 3x2 inches. Bake as directed. Repeat by forming another bar of dough; chill, cut and bake. Makes about 30 cookies.