Zebra Icebox Cookies

1 square unsweetened chocolate

1 1/2 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup unsalted butter

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

  1. Melt chocolate in the top of a double boiler or microwave. Set aside to cool slightly.

  2. In a small bowl, whisk together the flour, salt and baking powder; set aside. 

  3. Cream the butter and sugar together

  4. Mix in the egg and vanilla.

  5. Slowly add the flour mixture to the butter mixture and combine well. Place 1/2 the dough on a sheet of wax paper.

  6. Stir the cooled melted chocolate into the remaining dough blending until the color is uniform.

  7. Scrape the chocolate dough onto the wax paper along side the vanilla dough and press the two together to form a ball.

  8. Knead just long enough to achieve a marbleized effect. 

  9. Shape the dough into a log 12 inches long and 1 inch thick.

  10. Wrap tightly in wax paper or plastic wrap, securing ends well.

  11. Chill for 2-3 hours or until firm.

  12. Preheat oven to 375.

  13. Cut the chilled dough into 1/4 inch thick slices and place 1 inch apart on lightly greased cookie sheets.

  14. Bake in the center of the oven for about 8-9 minutes, or until the cookies are set but not browned.

  15. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

  16. Store in an airtight container

Note: well wrapped cookies may be frozen either before or after they are baked.