Chocolate Mint Checkerboards

For a Christmas cookie tray, you can divide the mint-flavored dough in half and color part of it green and the other part pink with the food coloring.

Makes: 48Hands-on: 30 minutesTotal: 8 hours 50 minutesDifficulty: Medium

Makes: 48


  • 1⁄2 cup vegetable shortening
  • 1⁄2 cup sugar
  • 1 egg yolk
  • 1 1⁄2 tsp. vanilla extract
  • 1 1⁄2 cups all-purpose flour
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. baking powder
  • 3 Tbsp. whole milk
  • 1 oz. unsweetened chocolate, melted
  • 3 drops green food coloring
  • 1⁄2 tsp. mint flavoring


  • Cream shortening and sugar until light and fluffy. Add egg and vanilla; beat well. Sift dry ingredients together; blend alternately with milk in creamed mixture.
  • Separate dough in 1⁄2. Add chocolate to 1⁄2; mix thoroughly. Add green food color and mint flavor to other 1⁄2; mix thoroughly.
  • Roll chocolate dough into ropes about 1⁄2 inch in diameter. Repeat with mint dough. On a piece of wax paper, place 1 rope of chocolate next to 1 rope of mint. Top with 1 rope of mint next to 1 rope of chocolate, alternating dough to create a checkerboard. Press gently into a square shape; roll in wax paper. Chill overnight.
  • When ready to bake, preheat oven to 375°F. Lightly grease 2 large baking sheets. Slice cookies thinly; arrange 2 inches apart on baking sheet.
  • Bake 8 to 10 minutes. Cool.