Cookie Checkerboard

Name: Cookie Checkerboard
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 1 checkerboard with 24 checkers.
Ingredients: 3/4 cup butter, softened; 3/4 cup sugar; 1 egg; 1 tablespoon milk; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; Red paste food coloring; 2 ounces semisweet chocolate, chopped; CHECKER GLAZE:; 1 cup confectioners' sugar; 5 to 6 teaspoons water; Red Paste food coloring; 1 cup (6 ounces) semisweet chocolate chips; 1 tablespoon shortening

I created a tasty centerpiece for a game night by alternating squares of brown- and re-tinted sugar cookies. This checkerboard takes a bit of time to assemble, but it's not tricky to combine all of the ingredients and put it all together.—Awynne Thurstenson, Siloam Springs, Arkansas

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Red paste food coloring
2 ounces semisweet chocolate, chopped
CHECKER GLAZE:
1 cup confectioners' sugar
5 to 6 teaspoons water
Red Paste food coloring
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon shortening

Directions

In a bowl, cream butter and sugar. Beat in egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Divide dough in half. Add red food coloring to one portion; wrap in plastic. Refrigerate for at least 1 hour or until easy to handle.
Melt chocolate in microwave or heavy saucepan. Stir 1 tablespoon of the remaining dough into chocolate until well mixed. Stir chocolate mixture into remaining plain dough. Wrap and refrigerate for at least 1 hour or until easy to handle.
On a lightly floured surface, roll red dough to 1/4-in. thickness. Cut into 32 squares (1-1/4 in. each) and 12 circles (1-in. diameter); set aside. (Return dough to refrigerator as needed.) Repeat with brown dough.
On a parchment- or foil-lined baking sheet, alternate red and brown squares of eight squares. Gently press seams together. Place circles on baking sheets. Bake at 350° for 12 minutes or until set.
Carefully slide parchment with checkerboard onto a wire rack to cool.
For glaze, combine the confectioners' sugar and enough water to achieve a thin glaze. Tint with food coloring. Dip 12 red cookies into red glaze; place on a waxed paper-lined baking sheet and refrigerate until set.
Melt the chocolate chips and shortening in a microwave or heavy saucepan, stirring frequently. Dip 12 brown cookies into chocolate mixture; place on a waxed paper-lined baking sheet and refrigerate until set.