Prep Time: 30 minutes
Bake Time: 12 minutes
Yield: 36 cookies
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, softened (Do not substitute margarine.)
2/3 cup granulated sugar
1 large egg, beaten
1 tablespoon low-fat milk
1 (1-ounce) square unsweetened chocolate, melted
1. In small bowl, stir together flour, baking powder and salt. Set aside.
2. With an electric mixer, beat together butter and sugar until light and fluffy, about 2 minutes. Add egg and milk; beat until thoroughly mixed. Stir in the flour mixture. (If dough is dry, add 1 – 3 teaspoons additional milk.)
3. Divide dough in half. Add the melted chocolate to one half of the dough and mix together until thoroughly combined.
4. Roll each piece of dough on wax paper into a 12 x 9-inch rectangle. Place the chocolate dough on top of the white dough. Remove wax paper from chocolate dough. Roll up, beginning with 12-inch side. Wrap in wax paper and chill 15 minutes.
5. Preheat oven to 350°F. With a sharp knife, cut roll into ¼-inch slices. Place about 1 inch apart, on ungreased or parchment-lined cookie sheets. Bake 12 minutes or until slightly browned. Remove from baking sheet; cool on wire rack.
One cookie provides approximately 68 calories; 1 g protein; 9 g carbohydrates; .28 g dietary fiber; 3 g fat (2 g saturated); 12 mg cholesterol; 10 mcg folate; .37mg iron and 51 mg sodium.