Two-Toned Spritz Cookies

1. 1

   1.

2. 2

   Melt chocolate in small heavy saucepan over low heat, stirring constantly; set aside.

3. 3

   Beat butter and sugar in large bowl until light and fluffy.

4. 4

   Beat in egg and vanilla.

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   2.

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   Combine flour and salt in medium bowl; gradually add to butter mixture.

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   Reserve 2 cups dough.

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   Beat chocolate into remaining dough until smooth.

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   Cover both doughs and refrigerate about 20 minutes or until firm enough to handle.

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    3.

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    Preheat oven to 400*F.

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    Roll out vanilla dough between two sheets of waxed paper to 1/2-inch thickness.

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    Cut into 5X4-inch rectangles.

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    Place chocolate dough on sheet of waxed paper.

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    Using waxed paper to hold dough, roll back and forth to form log about 1 inch in diameter.

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    Cut into 5-inch-long logs.

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    Place chocolate log in center of vanilla rectangle.

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    Wrap vanilla dough around log and and fit into cookie press fitted with star disc.

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    4.

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    Press dough onto ungreased cookie sheets 1 1/2 inches apart.

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    Repeat with remaining vanilla rectangles and chocolate logs.

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    Bake about 10 minutes or until just set.

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    Remove cookies to wire racks; cool completely.

* Per serving · 4 servings · Values may vary.

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