Pinwheels and Checkerboards

2 cup flour
1 tsp baking powder
½ tsp salt
2/3 cup margarine
1 cup sugar
1 egg
1 tsp vanilla
2 squares Baker’s® Unsweetened Chocolate, melted

Mix flour, baking powder and slat. Cream margarine. Gradually add sugar and continue beating until light and fluffy. Add egg and vnailla; beat well.

Gradually add flour mixture mixing well after each addition. Divide dough
in half; bled chocolate into one half.
Use prepared dough to make Pinwheels or Checkerboards.

Pinwheels:
Roll chocolate and vanilla doughs separately between sheets of waxed paper into 12 x 8” rectangles. Remove top sheets of paper and invert vanilla
dough onto chocolate dough. Remove remaining papers. Roll up as for jelly
roll; then wrap in waxed paper. Chill until firm at least 3 hours
(or freeze 1 hour). Cut into ¼” slices and place on baking sheets. Bake at 375° about 10 minutes, or until cookies just begin to brown around edges.
Cool on racks. Makes about 4½ dozen.

Checkerboards:
Set out small amount of milk. Roll chocolate and vanilla doughs separately on lightly floured board into 9x4” rectangles. Brush chocolate dough lightly with milk and to with vanilla dough. Using a long sharp knife, cut lengthwise into 3 strips, 1½” wide. Stack strips, alternating colors and brushing each layer with milk. Cut lengthwise again into 3 strips, ½” wide.

Invert middle section so that colors are alternated; brush sides with
milk. Press strips tighter lightly to form a rectangle. Wrap in waxed
paper. Chill overnight. Cut into 1/8” slices, using a very sharp knife.
Place on baking sheets. Bake at 375° for about 8 minutes, or just until
white portions begin to brown. Cool on racks. Makes about 5 dozen