2 c. sifted all-purpose flour
1 tsp. double acting baking powder
1/4 tsp. salt
1/2 c. soft butter
1 c. firmly packed Domino light brown sugar
1 egg
1 tsp. vanilla
2 tbsp. cocoa

Sift flour, baking powder and salt together. Cream butter and sugar thoroughly. Add egg and vanilla, beating until light. Gradually add flour mixture, beating until blended. Divide dough in half. Add cocoa to half of dough. Roll each piece of dough on lightly floured waxed paper to form a 9 x 12 inch rectangle 1/8 inch thick.

Place chocolate layer on top of butterscotch layer, remove wax paper and roll up dough lengthwise to form a 12 inch roll. Wrap in wax paper, chill until firm. Slice cookies 1/8 inch thick. Bake on lightly greased baking sheet in moderate oven at 350 degrees for 10-12 minutes or until lightly browned. Yields about 6 dozen cookies.