Ingredients

• 2 cups unsalted butter (1 pound)
• 1 1/4 cups sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 5 cups unbleached allpurpose flour
• 1/2 cup cocoa

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Instructions

1. Cream butter and sugar. Add vanilla. Add flour and salt and blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total. Press tightly. Wrap in plastic wrap and chill at least 1/2 hour.
2. Preheat oven to 350 degrees. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1 inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden.