1 1/2 c. unsalted butter, softened
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1 tsp. instant coffee granules, dissolved in 2 tsp. boiling water, then cooled
1 oz. unsweetened chocolate, melted and cooled
3 3/4 c. all-purpose flour
Salt

In medium bowl, beat butter and sugar until light and fluffy. Beat in egg. Divide creamed mixture evenly between three bowls. Beat vanilla in one bowl, coffee into second bowl, chocolate into third. Sift 1 1/4 cups flour and a pinch of salt into each bowl. Blend into creamed mixtures with a spoon, then mix with your hand to form a dough. Lightly knead dough on a floured surface until smooth. Shape each into a long smooth roll 18 inches long.

Place vanilla and coffee rolls side by side. Place chocolate roll down center, on top. Press all three rolls together gently. Cut in half; wrap each piece in plastic wrap. Refrigerate 3 to 4 hours or overnight. Preheat oven to 350 degrees; grease several sheets with butter. Cut chilled rolls into 1/4-inch thick slices. Place on baking sheets. Bake 15 to 18 minutes or until light brown. Remove to racks to cool. Makes about 72 cookies.