Roll out both dough halves on a floured board into 3 x 9-inch rectangles, 1/2 to 3/4 of an inch thick. Trim the edges to be even, and put on baking sheets, covering first with plastic before refrigerating for 30 minutes.
Beat the whole egg in a bowl. Take the dough out and cut each rectangle into 4 3/4-inch strips. Arrange in a checkerboard pattern; put a white rectangle next to a black rectangle, paint the top and sides with egg, and then place a black rectangle on the white rectangle and a white rectangle on the black. Then repeat with the second half of the dough. You should end up with two long rectangular logs in little checkerboard patterns, which you should then wrap in plastic again and put in the refrigerator for 30 more minutes.
Preheat the oven to 350º F. Cut the logs into 3/4-inch slices, turning the log every time the slices start to move toward rectangular rather than square. Place the slices 1 1/2 inches apart on the sheets, and bake for about 15 minutes, until firm. Cool on sheets for two minutes, then on a wire rack.
These cookies are very picturesque and easy to pack in a box for gift-giving!
Go to my Main Page