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1
Preheat oven to 375u00b0.
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2
Grease 2 cookie sheet.
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3
In a large bowl, measure all ingredients except cocoa.
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4
With hands, knead until well blended.
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5
Set aside half of the dough.
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6
Knead cocoa into dough remaining in bowl.
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7
Wrap each in plastic wrap.
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8
Refrigerate for 2 hours or until dough is firm enough to roll (or place dough in freezer for 40 minutes).
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9
On sheet of waxed paper, with floured rolling pin, roll half of the chocolate dough into an 8 x 6-inch rectangle.
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10
On another sheet of wax paper, do same with plain dough.
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11
Invert plain dough onto chocolate dough.
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12
Discard wax paper.
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13
Starting at 8-inch side, roll dough jelly roll fashion. Wrap roll in plastic wrap and refrigerate for 2 hours until firm enough to slice (or freeze 40 minutes).
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14
Repeat with remaining dough.
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15
Slice one roll crosswise into 1/4-inch thick slices.
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16
Place slices about 1-inch apart on cookie sheet.
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17
Bake 8 to 10 minutes until lightly browned.
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18
Remove cookies to wire racks to cool. Repeat with remaining roll.
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19
Store in tightly covered container. Makes 5 dozen cookies.
