Yield: 1 Servings
|1¾ cup||Pillsbury's Best All Purpose Flour*, sifted|
|½ teaspoon||Double-acting baking powder|
|1 \N||Egg; unbeaten|
|1 teaspoon||French's Vanilla|
|1 ounce||Unsweetened chocolate; melted|
BAKE at 375 degrees for 7 to 10 minutes. MAKES about 4 dozen cookies. Sift together flour, baking powder, and salt. Cream butter. Gradually add sugar, creaming well. Blend in egg and vanilla. Beat well. Add the dry ingredients gradually; mix thoroughly. Place half of dough on waxed paper. Blend melted chocolate into remaining dough. Chill doughs for easier handling, about 1 hour. Roll out light dough on floured waxed paper to a 15 x 7-inch rectangle. Repeat with chocolate dough. Place chocolate dough on top of light dough. Roll as for jelly roll starting with 15-inch side. Wrap in waxed paper. Chill at least 2 hours. Cut into ¼-inch slices; place on ungreased baking sheets. Bake in moderate oven (375 degrees) 7 to 10 minutes until delicately browned. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #841 by NGavlak@... on Oct 12, 1997