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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 36 |
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This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking! Ingredients:
1 cup butter, softened |
2 cups sugar |
1/2 cup packed brown sugar |
2 eggs |
3 teaspoons vanilla extract |
3-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/8 teaspoon salt |
1/4 cup baking cocoa |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
2. Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12-in. x 10-in. rectangle. Refrigerate for 30 minutes.
3. Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.
4. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen.
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