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1
Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA(R) Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
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2
Melt chocolate in a 1-cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.
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3
Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA(R) Sugar Blend mixture, beating until blended. Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture.
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4
Place dough on a lightly floured work surface.
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5
For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.
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6
For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.
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7
For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into 5 (1 1/2- x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below.
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8
Wrap logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).
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9
Preheat oven to 350 degrees F. Lightly grease cookie sheets.
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10
Remove dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.
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11
Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.
