1 1/4 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, room temperature (not spread)
3/4 c. granulated sugar
1 tsp. vanilla extract
1 lg. egg
1 sq. (1 oz.) unsweetened chocolate, melted

1. Mix flour, baking powder and salt.

2. In a large bowl, beat butter, sugar, vanilla and egg until pale and fluffy. With mixer on low, gradually add flour mixture until blended.

3. Divide dough in half. Mix melted chocolate into one half. Wrap each half in plastic. Chill 2 hours or until firm enough to roll.

4. Dampen a flat surface and cover with 18 inch long sheet of plastic wrap. Lightly flour wrap. On plastic wrap, roll plain dough out to form a 16 x 6 inch rectangle. Repeat with chocolate dough.

5. Invert chocolate dough on top of plain dough. Peel plastic off top. Press it down gently with rolling pin. Roll up from one long side, peeling plastic away from the dough as you go, into an even log, making sure center is tight. Cut log in half. Wrap halves in plastic and chill overnight.

6. Cut each log into 36 slices. Place 1 inch apart on greased cookie sheet. Bake at 350 degrees for 12 minutes until lightly browned around edges. Remove to wire racks to cool. Store airtight at room temperature up 2 weeks or freeze. Makes 72.

Per cookie: 30 cal.; 1 g. pro.; 4 g. car.; 2 g. fat; 6 mg. chol. with butter or 3 mg. chol with butter; 23 mg. sod. Exchanges: 1/4 starch-bread, 1/4 fat.