Harlequins

Making the Chocolate Dough
60 g unsweetened chocolate                           125 ml butter, softened
175 ml granulated sugar                                  1  egg
425 ml all-purpose flour                                  2 ml each salt and baking soda

Melt the chocolate in bowl over a saucepan of hot water, stirring occasionally.  Let cool to room temperature.
In a large bowl, beat butter with sugar until fluffy, beat in egg. Stir in chocolate.  In a separate bowl, whisk together flour, salt and baking soda; stir into butter mixture in 2 additions.
Divide in half; shape into rectangles. Wrap each and refrigerate until firm, about 30 minutes. Can be kept in the fridge for up to 3 days.

Making the Orange Dough
Omit chocolate.  Add 15 ml finely grated orange rind and 2 ml vanilla along with egg.

Two-Tone Harlequin
Half Orange Dough, Half Chocolate Dough, 1 egg white, beaten.

Line 2 rimless baking sheets with parchment paper or grease.
Divide orange dough in half. On lightly floured surface, form each into 20 cm long logs.  Repeat with chocolate dough. Wrap and refrigerate until firm, about 30 minutes.
With sharp knife, cut each log lengthwise into quarters; brush cut sides with egg white. Alternating orange and chocolate strips, resembling logs. Reroll gently to seal and form 4 logs.  Wrap and refrigerate until firm, about 30 minutes.
Cut each log into generous 5 mm thick slices. Arrange 2.5 cm apart, on prepared pans. Bake in centre of 350 F oven until firm to the touch, about 10 minutes. Let cool on pans on racks for 1 minute. Transfer to racks; let cool completely.

Makes about 80 cookies.  Unless dad is helping.