<http://schema.org/recipeInstructions>
" Beat butter, sugar, egg, extract and salt in a large bowl with  mixer on medium speed until blended. With mixer on low speed, gradually  beat in 2 cups flour. Remove and reserve 1 cup dough.  Divide remaining dough in half. Roll each half between 2 sheets of wax paper into a 6 x 3-in. rectangle. Slide onto a baking sheet; refrigerate. Put reserved dough in bowl; add remaining  1&amp;amp;#8260;4 cup flour and the chopped cherries. Beat until well blended, adding red food color (about 14 drops) until dough is bright pink. Divide in half; roll out as above; refrigerate 1 hour. Remove paper from top of each rectangle. Brush tops of each white rectangle  with egg white; top with a red rectangle. Wrap stacks separately;  refrigerate 1 hour. Cut 1 stack in half lengthwise (keep other stack refrigerated) to make two 1 1&amp;amp;#8260;2 x 6-in. strips. Brush  top of 1 stack with egg white; place other stack on top, alternating colors. Rewrap and freeze 20 minutes. Repeat with remaining dough. Cut each stack in thirds (1&amp;amp;#8260;2 x 6-in. strips); turn strips on their side. Brushing egg white between each strip, stack strips, alternating colors. Wrap in plastic wrap; freeze 20 minutes, or refrigerate longer until ready to bake. Repeat with remaining stack. Heat oven to 350\u00BAF. Cut square logs into 1&amp;amp;#8260;4-in.-thick slices. Place 1 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until set and edges are slightly golden. Remove cookies to wire rack; cool completely."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a12439/cherry-checkerboards-recipe-121780/?src=shelter_footer>