 |
|
 |
||
|
|
||
|
||
|
||
|
Sift together into a bowl and reserve 1 1/2 cups sifted all purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt Beat with mixer or wooden spoon until light and fluffy 1/2 cup soft butter or margarine 3/4 cup sugar 1 teaspoon vanilla extract 1 egg Add flour mixture. Mix until blended. Over hot water or very low heat, melt 1 ounce (1 square) unsweetened chocolate. (Or use 1 envelope no-melt unsweetened chocolate.) Half dough. Add chocolate to one half. Chill both halves several hours or until firm enough to roll. Roll white dough on floured, transparent plastic wrap to form a 16 inch x 6 inch rectangle. Roll chocolate dough to same size on plastic wrap. Invert chocolate dough on white dough and peel off wrap. Press gently with rolling pin. Roll up like jelly roll, being sure center is tight. Wrap in the plastic. Chill overnight. Slice 1/8 inch thick. Bake on ungreased cookie sheets in preheated oven 350° for 10 to 12 minutes or until lightly browned. Remove at once to wire rack to cool. Makes about 3 dozen. Stoor airtight. Can be frozen. They do not ship well as they break very easily but are good keepers.
|
|
| ||
|