Christmas Checkerboards

Beat butter and sugar in a large bowl with an electric mixer until blended. Beat in egg and vanilla. On low speed beat in flour until blended.

Divide dough in quarters. Knead cocoa powder and sprinkles into one portion, orange peel into another portion, cherries and red food color into third portion and green food color into remaining portion.

Divide each portion in half. With hands, roll each into an 8-inch log. Place an orange and red log side by side. Top with a green and chocolate log. Press logs firmly together to adhere and square sides. Repeat with remaining 4 logs. Wrap and refrigerate until firm, at least 6 hours.

Heat oven to 375°F. Cut logs crosswise into 1⁄4-inch-thick slices. Place 1 inch apart on ungreased cookie sheets.

Bake 7 to 9 minutes or until firm and lightly browned on bottom. Remove to wire racks to cool.

Pipe icing on cookies to resemble gift-wrap ribbon and bow.

COFFEE-TOFFEE SPIRALS VARIATION

Prepare dough through Step 1. Divide in half and place portions in separate bowls. Stir 1 tablespoon instant coffee powder or granules into 1 portion (granules won’t dissolve) and 1⁄2 cup almond brickle chips and 2 tablespoons unsweetened cocoa powder into the other. Roll each portion between sheets of waxed paper to a 12 x 10-inch rectangle. Remove top sheets of waxed paper. Invert toffee-flavored dough and place over coffee dough. Peel off top sheet of paper. Roll up tightly from long side, peeling off paper as dough is rolled. Cut in half crosswise. With hands, roll each half on a lightly floured surface to a 10-inch log. Wrap and refrigerate until firm, at least 6 hours. Proceed as directed in Steps 4 through 6, omitting icing. Makes 80.