For our recent anniversary, I offered to make my husband a batch of whatever cookies he chose. He picked these checkerboard butter cookies, a combination of my Basic Butter Cookie recipe, plus a Mexican Chocolate variation.
All you have to do is defrost the dough, and stretch it out a bit. You want to make sure it’s not too thick, or it might not cook properly. I spread the dough with apricot preserve, but you could also use peach, plum … or what you like.