Chocolate Temptations

Yield: about 5 dozen

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tablespoon vanilla extract
• 2 ounces white chocolate, coarsely chopped
• 1/4 cup semisweet chocolate chips
• 2 1/2 to 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Instructions

1. Cream butter; gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Divide mixture in half, putting halves in separate bowls. Set aside.
2. Place white chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat and let cool slightly.
3. Place chocolate chips in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat and let cool slightly.
4. Stir white chocolate into one portion of creamed mixture; stir semisweet chocolate into remaining portion of creamed mixture.
5. Combine flour, baking powder, and salt. Stir 1 1/4 to 1 1/2 cups flour mixture into each portion of chocolate mixture, stirring well.
6. Cover and refrigerate both portions.
7. On floured wax paper, roll each half of dough into a 15 x 8 inch rectangle. Invert white dough carefully onto dark dough; peel wax paper from white dough. Tightly roll dough jellyroll fashion, starting at long end, and peeling wax paper from dough as you roll. Cover and chill 1 hour.
8. Heat oven to 350 degrees F.
9. Slice dough about 1/4 inch thick, and place on ungreased cookie sheets.
10. Bake for 10 to 12 minutes.
11. Remove to wire rack to cool.