Ingredients
1-1/4 cups butter, softened1-1/2 cups confectioners’ sugar1/4 teaspoon salt1 large egg1 teaspoon vanilla extract3 cups cake flour1-1/2 cups finely chopped pecans1/4 cup baking cocoa1 teaspoon grated orange zest1/2 teaspoon orange extract
Preparation
In a large bowl, cream butter, confectioners’ sugar and salt until blended. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans.
Divide dough in half. Mix baking cocoa into one half; mix orange zest and extract into remaining half.
Shape each portion into a 5-1/2x2x2-in. block. Wrap each block in plastic; refrigerate 30 minutes.
Unwrap dough; cut each block lengthwise into quarters, making four 5-1/2x1x1-in. sticks. Switch two of the chocolate sticks with two of the orange sticks, forming two checkerboard blocks. Gently press sticks together to adhere. Rewrap in plastic; refrigerate 2 hours or until firm.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.
