- 1 1/4 cups butter
- 1 1/2 cups confectioner's sugar
- 1 egg
- 3 cups flour
- 1/4 teaspoon salt
- 1/4 cup cocoa (for half the dough)
Mix butter, sugar and egg. Stir in flour and salt. Divide dough in half.
Stir 1/4 cocoa into HALF the dough. Refrigerate one hour.
On a floured pastry cloth, roll plain dough into a rectangle 16 x 19 inches.
Roll chocolate dough the same size. Place on top. Roll out BOTH doughs until 3/16 inch thick.
Starting at the long edge, roll doughs into a log.
Wrap and chill for one hour or longer.
Heat oven to 400 degrees F.
Slice dough log into 1/8" slices. If dough crumbles while slicing, let it warm a bit.
Place 1" apart on ungreased baking sheets. Bake about 8 minutes until set, but not brown.
Remove from sheets immediately and cool on racks.
Makes 24 cookies.