Checkerboard Cookies

Checkerboard Cookies
Ingredients For Vanilla dough :
Butter                      half Cup
Caster Suger         1/3 Cup
Flour                     1- 1/4 Cup
Salt                          pinch
Vanilla essence         2 tsp
Egg                          1 nos
Ingredients For Chocolate dough :
Butter                      half Cup
Caster Sugar           1/3 Cup
Flour                       1- 1/4 Cup
Salt                           pinch
Chocolate essence   1 tsp
Coco Powder          3 tbsp
METHOD : for Vanilla dough
Beat butter and sugar till creamy. Add 1 eggs gradually add vanilla essence and beat. Add flour and beat Reserve and refrigerate for assembling checkerboard logs.
CHOCOLATE DOUGH :
Beat butter and sugar till creamy add egg gradually and beat till fluffy. Add flour and coco powder beat.Using low speed, gradually beat flour and into butter mixture just until dough comes together.
Gather dough into a ball. Flip one piece of parchment paper over so the rectangle marking is facing down and place dough on parchment paper. Using rectangle marking as a template, shape dough into a rectangle with a smooth top.
Wrap rectangle with parchment paper and refrigerate for 2 hours. Meanwhile, to prepare chocolate dough, use chocolate dough ingredients and repeat vanilla dough.
Remove both rectangles from refrigerator and unwrap. Trim about 7 inch by 7 inch off edges of rectangles. Dough trimmings can be gathered together, shaped into a log and sliced for marble cookies.
Cut trimmed rectangles measuring 7 inch by 7 inch Squre. Cut each half lengthwise into 3 strips. same cut chocolate dough in 3 strips.
To prepare one checkerboard log, lay 1 Cut each half lengthwise into 3 strips. There should be 3 vanilla strips and 3 chocolate strips, each measuring about 1/2x7 1/4 inch.
To prepare one checkerboard log, lay 1 chocolate strip on centre of a large piece of plastic wrap. Brush some reserved egg whites on both sides of chocolate strip. Place 1 vanilla strip on each side. Brush tops of strips with some reserved egg whites.
Repeat procedure twice with alternating strips, forming a three layer checkerboard pattern. Do not brush tops of strips with egg whites on final layer.
chocolate strip on centre of a large piece of plastic wrap. on both sides of chocolate strip. Place 1 vanilla strip on each of chocolate strips.
Repeat procedure twice with alternating strips, forming a three layer checkerboard pattern. Do not brush tops of strips with egg whites on final layer.
Wrap log with plastic wrap and gently press down on all sides to seal any gaps between strips.
Prepare three more logs, reversing checkerboard pattern for two of them. Refrigerate wrapped logs for 1 hour.
Preheat oven to180 c degree
Remove logs from refrigerator and unwrap. Cut each log into 1/4 inch thick slices.3 slice
Place slices 2 inches apart on parchment paper-lined cookie sheets.
Bake for 10 minutes or until cookies are firm.
Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks.
Store in an airtight container in a cool dry