2/3 c. sugar
1/2 c. butter
1 egg
1 tbsp. milk
1 tsp. vanilla
2 c. sifted self rising flour
1 sq. unsweetened chocolate, melted

Cream sugar and butter until light and fluffy. Add egg, milk and vanilla; blend thoroughly. Gradually blend in flour. Divide dough in half. Add chocolate to 1 half; blend thoroughly.

Refrigerate both halves 1 hour or until firm enough to roll out. Roll out each half on floured wax paper into 12 x 10 inch rectangle, 1/8 inch thick. Invert plain dough over chocolate dough; remove waxed paper.

Roll up, jelly-roll fashion, from long side. Wrap in plastic warp. Refrigerate overnight. Preheat oven to 375 degrees. Carefully remove plastic wrap. Cut roll into 1/8 inch thick slices. Place slices on greased baking sheets. Bake 10 minutes. Let cool on wire rack. Makes about 60 cookies.