Directions

• Mix together dry ingredients and set aside. In large bowl, cream butter. Beat in vanilla and sugar, then beat in egg. At low speed, mix in flour mixture just until well blended. Divide the dough in half. Stir melted chocolate into half the dough.
• Between two sheets of waxed paper, roll out each dough to a rectangle. Roll dough lightly to remove wrinkles. Slide onto cookie sheets and chill about 15 minutes. Peel off the top sheets of waxed paper and carefully invert the white dough over the chocolate dough, lining up the edges. Remove the top sheet of waxed paper again. Starting at one long side and using the bottom sheet of paper to help, roll tightly and evenly as for a jelly roll. Wrap the roll in waxed paper and chill until very firm. May be frozen and sliced when frozen.
• Slice 1/4″ thick and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes or until edges just begin to brown. Cool on wire rack.