Checkerboard Hearts

2 c. flour
1/2 tsp. baking powder
1/8 tsp. salt
1 c. sugar
1 c. shortening
1 egg
1 tsp. vanilla
1/4 tsp. peppermint extract

Divide 1 dough recipe in half. To one half, mix in 10 drops red food coloring. Wrap each half in clear plastic wrap; freeze 20 minutes. Divide each half into 8 pieces. On a lightly floured surface, roll each piece into an 8-inch long rope, about 1/2 inch in diameter. Flatten each on 4 sides to form a square rope. For checkerboard design, place 4 ropes side by side on waxed paper, alternating colors. Top with 4 ropes, alternating colors. Repeat 2 more times, forming an 8 x 2 x 2-inch dough block with a checkerboard pattern. Wrap in waxed paper; freeze until firm (1 hour). Cut dough crosswise into 1/4 inch thick slices. Using a 2-inch heart shape cookie cutter, cut a heart shape from each slice. Reserve scraps for Bleeding Heart Cookies. Bake at 350° until just beginning to brown around edges, 8-12 minutes. Remove to a rack to cool completely. Makes 30.

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