2/3 Cup Sugar 1 TBSP milk
½ cup Butter 1 tsp. Vanilla
1 Egg 2 Cups Self Rising Flour
1 square unsweetened chocolate, melted.
- Cream sugar and butter until light and fluffy.
- Add egg, milk, and vanilla – Blend thoroughly.
- Gradually blend in flour.
- Divide dough in half
- Add chocolate to one half of the dough, blend thoroughly.
- Refrigerate both halves for 1 hour or until firm enough to roll out.
- Roll out each half on a floured waxed paper into a thick rectangle.
- Invert the plain dough onto the chocolate dough. Remove the wax paper.
- Roll up jellyroll style. Wrap in plastic wrap and refrigerated over night.
- Preheat oven to 375
- Carefully remove the plastic wrap. Cut rolls into thick slices.
- Place slices on an ungreased cookie sheet.
- Bake 10 minutes.
Cool – makes about 60 cookies
