INGREDIENTS 1/2 c. sugar
1/2 c. softened butter
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 square (1 oz.) unsweetened chocolate, melted then cooled
INSTRUCTIONS
1. Put sugar, butter, egg, and vanilla in bowl of mixer. Mix at medium speed until creamy, scraping sides often. Turn off mixer. Add flour, baking powder and salt. Mix again until well combined.
2. Remove half of dough. Add cooled chocolate to dough left in bowl. Mix well. Shape each half into 4x5-inch rectangle; wrap in plastic wrap. Refrigerate for an hour.
3. Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with plain dough. Place plain dough on top of chocolate dough and press together. Roll up like a jelly roll - starting at 12-inch side. Wrap again in plastic wrap and refrigerate for 2 hours (or until firm).
4. Preheat oven to 375°F. With sharp knife, cut dough into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Remove from pan; cool completely.
**NOTE: Adult assistance required when using oven or using sharp kitchen tools.
This cookie would be good to serve when discussing the following books:
Half Magic
The Penderwicks Print this post
