1/2 cup butter
1 (3 oz.) pkg. cream cheese
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 1/2 cups unsifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
1/2 cup Hershey's cocoa
3/4 cup unsifted all-purpose flour

Cream butter, cream cheese, sugar, egg, and vanilla in large bowl.

In a separate bowl, combine 1 1/2 cups flour, baking powder, salt and baking soda. Gradually add flour mixture to creamed mixture; blend well. Divide dough in half.

Blend cocoa into half of the dough. Blend 3/4 cup flour into the remaining dough (white dough).

Roll each portion into a 9-inch square. (If dough is too soft, chill for 15 minutes.)

Place chocolate layer on top of vanilla layer; roll up jelly roll style. Wrap tightly in waxed paper or plastic wrap. Chill for at least 1 hour or overnight.

Slice dough 1/4 inch thick. Place on ungreased cookie sheet.

Bake in preheated 350°F oven for 12 to 15 minutes or until lightly browned.

Remove from cookie sheet. Cool on a wire rack.

Makes approximately 3 dozen cookies.