Cherry Checkerboards

Cooking Instructions

Beat butter, sugar, egg, extract and salt in a large bowl with mixer on medium speed until blended. With mixer on low speed, gradually beat in 2 cups flour.

Remove and reserve 1 cup dough. Divide remaining dough in half. Roll each half between 2 sheets of wax paper into a 6 x 3-in. rectangle. Slide onto a baking sheet; refrigerate.

Put reserved dough in bowl; add remaining 1⁄4 cup flour and the chopped cherries. Beat until well blended, adding red food color (about 14 drops) until dough is bright pink. Divide in half; roll out as above; refrigerate 1 hour.

Remove paper from top of each rectangle. Brush tops of each white rectangle with egg white; top with a red rectangle. Wrap stacks separately; refrigerate 1 hour.

Cut 1 stack in half lengthwise (keep other stack refrigerated) to make two 11⁄2 x 6-in. strips. Brush top of 1 stack with egg white; place other stack on top, alternating colors. Rewrap and freeze 20 minutes. Repeat with remaining dough.

Cut each stack in thirds (1⁄2 x 6-in. strips); turn strips on their side. Brushing egg white between each strip, stack strips, alternating colors. Wrap in plastic wrap; freeze 20 minutes, or refrigerate longer until ready to bake. Repeat with remaining stack.

Heat oven to 350ºF. Cut square logs  into 1⁄4-in.-thick slices. Place 1 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until set and edges are slightly golden. Remove cookies to wire rack; cool completely.

Storage tip: Store airtight at cool room temperature up to 1 week, or freeze up to 2 months.