Cameron,

Here's Martha's recipe. I don't understand why she doesn't have some sort of archive for her recipes. O, well!!!

Checkerboard Cookes

1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon salt
2 3/4 cups sifted all-purpose flour
3 tablespoons Dutch cocoa powder
1 large egg

In the bowl of an electric mixer, cream butter and sugar until well blended, about 1 to 2 minutes. Add vanilla, lemon extract and salt. With mixer on low speed, gradually add flour, scraping downsides of bowl.

Turn dough out onto work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of you hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one half. Continue to knead until cocoa is fully incorporated. Using a rolling pinn, shape each half of dough between plastic wrap into a 7 x 7" square, 1/2 " thick. With a sharp knife, slice each dough into nine 3/4" strips; use a ruler to measure the precise 3/4" increments.

Whisk together egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate. Brush tops of strips and in between with egg wash. Press together gently. Form second and third layers by adhering alternate colors with egg wash and stacking to create the effect of a checkerboard. Wrap log in plastic wrap. Repeat process for second log, reversing color pattern. Refrigerate for 30 minutes, or freeze for 15 minutes.

Heat oven to 350 degrees. Slice each log into 1/4" thick slices, and place on an lined baking sheet (she used Exopat lining). Bake for 10 to 12 minutes. Let cool for 2 mintes and transfer to baking rack. Allow to cool completely.

Hope you enjoy them.

Karol