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Checkerboard Icebox Cookies

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  • Divide each dough in half (3 lb each)
  • Place each 3lb dough into a 1 gallon plastic zipper bag. (12 x 12 inches)
  • Seal plastic zipper bag 3/4 of the way to allow air to escape. Press dough into bags flat with hands. Roll even with a rolling pin. (Hint: bags can be placed in a cooler or freezer to firm up for better handling.)
  • Cut plastic to remove doughs from bags. Stack the sheets of dough on top of each other, alternating colors.
  • Cut into (4) 2 inch sections of the stacked cookie dough.
  • Slice each section into (4) 1/4 inch strips.
  • Assemble 4 strips of the dough, alternating each strip to make a checkerboard appearance.
  • Press each log firmly with the palm of your hand to adhere the layers.
  • Slice 1/4 inch slices off log to form checkerboard cookies.