Cookies "Chessboard"

For all lovers of chess and checkers, I offer cookies in the form of a fragment of a chessboard. Cookies "Chessboard" are tender, soft and so crumbly-crumbly.

Ingredients

• 3 eggs
• 220 g butter
• 270 g flour (130 g for dark dough, 140 g for light dough)
• 4 tbsp Sahara
• 1 tbsp cocoa powder
• 1/3 tsp salt
• 1 sachet of vanilla sugar (8 g -10 g)

Directions

1. Boil hard boiled eggs. Separate the yolks from the whites. Mash the yolks with a fork.
2. Add soft butter, sugar, salt and vanilla sugar to the yolks. Mix thoroughly until smooth.
3. Prepare two bowls. Sift 140 g of flour into one and add half of the butter mass, sift 130 g of flour into another bowl, add cocoa and the remaining half of the butter mass.
4. Knead two types of dough.
5. Roll out the dark and light dough into layers of the same size, about 10x15cm.
6. Fold the layers on top of each other, press lightly and put in the refrigerator for 1 hour.
7. Remove the dough from the refrigerator, trim the edges of the layers with a knife and cut lengthwise into four equal parts.
8. Scraps can also be used to make cookies.
9. Fold the resulting blocks in two, one by one, so that the dark part is located on the light part. Squeeze lightly.
10. Cut the sticks into squares 1 cm thick.
11. Line a baking sheet with baking parchment, spread cookies on it and bake in a preheated oven at a temperature of 190 degrees for 10-15 minutes.
12. It turned out one large baking sheet of cookies.
13. Cool the finished cookies.
14. Happy tea!