Pinwheels and Checkerboards

REFRIDGERATE 10 Min 375°F

2 cups flour
1 tsp. Baking powder
1/2 tsp. salt
2/3 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
2 squares Unsweetened chocolate, melted

Dough:
Mix flour, baking powder and salt; set aside.
Cream butter.
Gradually add sugar and continue beating until light and fluffy.
Add egg and vanilla; beat well.
Gradually add flour mixture, mixing well after each addition.
Divide dough in half; blend chocolate into one half.
Use prepared doughs to make pinwheels or checkerboards.

Pinwheels:
Roll chocolate and vanilla doughs separately between sheets of waxed paper into 12x8” rectangles.
Remove top sheets of paper and invert vanilla dough onto chocolate dough.
Remove remaining papers.
Roll up as for jelly roll, then wrap in waxed paper. chill until firm at least 3 hours (or freeze 1 hour).
Cut into 1/4” slices and place on baking sheets.
Bake at 375°F about 10 minutes, or until cookies just begin to brown around edges.
Cool on racks.

Checkerboards:
Set out small amount of milk.
Roll chocolate and vanilla doughs separately on lightly floured board into 9x4 1/2” rectangles.
Brush chocolate dough lightly with milk and top with vanilla dough.
Using a long sharp knife, cut lengthwise into 3 strips, 1 1/2” wide.
Stack strips, alternating colors and brushing each layer with milk.
Cut lengthwise again into 3 strips, 1/2” wide.
Invert middle section so that colors are alternated; brush sides with milk. Press strips together lightly to form a rectangle.
Wrap in waxed paper.
Chill overnight. cut into 1/2” slices, using a very sharp knife. Place on baking sheets.
Bake at 375°F for about 8 minutes, or just until white portions begin to brown.
Cool on racks.
Makes about 5 dozen.