| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Cookies, Desserts |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Pillsbury's Best All Purpose Flour*, sifted |
| 1/2 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg; unbeaten |
| 1 |
ts |
French's Vanilla |
| 1 |
oz |
Unsweetened chocolate; melted |
INSTRUCTIONS
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 1/4-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@aol.com on Oct 12, 1997
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