This recipe is a little time-consuming because you make two different batches of dough, and because you have to refrigerate the dough before baking. I decided to make spiral cookies instead of the checkerboard pattern, so I rolled each type of dough out a little thinner (roughly 6 X 10) than in the original recipe, put the pistachio rectangle on top of the chocolate one, and rolled it up (from the longer side) to form a "log" of spiralled dough. After refrigerating, I sliced the dough 1/4" thick and baked the cookies about 11 minutes. The cookies themselves are pretty tasty--not too sweet. I added a little almond extract to the pistachio dough, which made them a little more flavorful, I think. These cookies are certainly visually striking!