350°
7 minutes

• 1 square unsweetened chocolate
• 1¼ cup flour
• ¼ tsp baking powder
• ¼ tsp salt
• ½ cup butter, softened
• ¾ cup sugar
• 1 tsp vanilla
• 1 egg
• plastic wrap

1. Over hot water or very low heat, melt chocolate and cool.
2. Mix flour, baking powder and salt and set aside.
3. In large bowl, beat butter, sugar, vanilla and egg until light and fluffy.
4. Add flour mixture and stir until blended.
5. Divide dough in half (8 ounces by weight) and add chocolate to one half.
6. Wrap each in separate plastic wrap and chill several hours or until firm enough to roll.
7. Dampen counter or table and spread with a sheet of plastic wrap.  Lightly dust plastic with powdered sugar.
8. Roll white dough out to form a 16×6 inch rectangle. (waxed paper over the dough helps prevent sticking).  Repeat with chocolate dough.
9. Invert chocolate dough onto white and peel off plastic wrap. Press together gently with the rolling pin.
10. Roll up the dough jelly roll fashion, being sure the center is tight, forming a 16 inch long roll.  Roll back and form to make a uniform roll.
11. Wrap in plastic wrap and chill overnight.
12. Preheat oven to 350°.
13. Slice dough 1/8 inch thick.
14. Bake on a lightly greased cookie sheet for 7 minutes at 350° or until lightly browned.  Remove to cooling racks at once.

Yield: 7-8 dozen or 100 cookies.