Black and White Checkerboard Cookies

• 14 cup Crisco
• 12 cup butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 14 teaspoon salt
• 1 large egg
• 2 cups flour
• 2 ounces unsweetened chocolate squares, melt, cool
• 1 large egg white
• 2 teaspoons water

1. in large bowl, beat crisco, butter, sugar, vanilla and stir till light and fluffy --
2. beat in egg, stir in flour, 1/2 cup at a time.mix well.
3. Divide dough in half, blend melted chocolate into other 1/2 of dough.
4. wrap each in plastic wrap and chill for about 1 hour in the refrigerator.
5. beat egg white with water and set aside.
6. on lightly floured board, roll white dough into a rectangle 1/2" thick.cut into 9 strips -- 1/2" wide.
7. repeat with chocolate dough --
8. to make checkerboards -- place three strips side by side, touching on a large piece of plastic wrap.brush tops with egg white.cread a third layer, alternating colors.
9. press sides and top to make one smooth log --
10. fold excess plastic wrap to seal.
11. repeat and make second log --
12. refrigerate overnight.
13. preheat oven to 325* -- lightly grease sheet.
14. remove one log at a time and cut into 1/4" slices.arrange on sheet 1" apart.
15. bake 12 minutes.remove to rack to cool completely -- .

crisco, butter, sugar, vanilla, salt, egg, flour, chocolate squares, egg white, water

Taken from www.food.com/recipe/black-and-white-checkerboard-cookies-130352 (may not work)