Chessboard cookies: easy to make and just beautiful!

INGREDIENTS
160g (3/4 cup) of butter, room temperature 
85g (3/4 cup) of powdered sugar 
1 tsp of vanilla extract 
1 egg 
260g (2 cups) of flour 

100g (1/2 cup) of butter, room temperature 
55g (1/2 cup) of powdered sugar  
1 egg 
150g (1 1/4 cups) of flour 
25g (2 1/2 tbsp) of cocoa powder 

METHOD
1. In a bowl mix together butter, sugar powder, and vanilla extract. Add in 1 egg, and sift in the flour.
2. Cover with plastic wrap and refrigerate for 1 hour.
3. In another bowl mix together butter, sugar powder, egg, and sift in flour with cocoa powder.
4. Cover with plastic wrap and refrigerate for 1 hour.
5. Roll out each dough, cut into strips, and fold in a checkerboard pattern.
6. Refrigerate for 1 more hour and cut into slices. Bake at 170°C (340°F) for 18 minutes.
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