These fanciful cookies are made using half a batch each of Brown Sugar Icebox Cookies and Chocolate Icebox Cookies dough, shaped into logs. Alternatively, use full recipes and have extra cookie makings on hand. If the doughs get too soft as you work with them, chill before proceeding. Once you have put the cookies together, wrap in wax or parchment paper or plastic wrap and chill until firm. Beautiful Desserts

October 1996


Recipe Summary test

Makes about 5 dozen


Ingredient Checklist


  • Shape each log into a rectangle. Slice each lengthwise 1/2 inch thick, then stack the slices and cut them lengthwise 1/2 inch thick. Lay 3 to 4 layers on top, alternating colors vertically as well as horizontally, to create a log that reveals a checkerboard pattern when sliced. Repeat to make a second log.

  • Quarter each dough log lengthwise. Stack 4 strips of dough, alternating colors, then lightly twist to combine and reshape into a log. Repeat to make a second log.

  • Don't shape the dough into logs. Pat each half batch of dough out to a 6-inch square between sheets of wax or parchment paper or plastic wrap. Remove the top sheets and put the doughs together, paper sides out. Roll the doughs up tightly, peeling off the paper as you roll.