Chocolate Teasers
Source of Recipe
Unknown
Recipe Introduction
Plan ahead�dough needs to chill 1 hour
Exchanges
Yield: about 5 dozen
1 cup stick margarine -- softened
1 cup sugar
Egg substitute equivalent to 1 egg
1 tablespoon vanilla extract
2 ounces white chocolate -- coarsely chopped
1/4 cup semisweet chocolate chips
2-1/2 cups all-purpose flour -- (up to 3 cups)
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Cream butter; gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Add egg and vanilla; beat well. Divide mixture in half, putting halves in separate bowls. Set aside.
Place white chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat and let cool slightly.
Place chocolate chips in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat and let cool slightly.
Stir white chocolate into one portion of creamed mixture; stir semisweet chocolate into remaining portion of creamed mixture. Combine flour, baking powder, and salt.
Stir 1 1/4 to 1 1/2 cups flour mixture into each portion of chocolate mixture, stirring well. Cover and refrigerate both portions.
On floured wax paper, roll each half of dough into a 15- x 8-inch rectangle. Invert white dough carefully onto dark dough; peel wax paper from white dough. Tightly roll dough jellyroll fashion, starting at long end, and peeling wax paper from dough as you roll. Cover and chill 1 hour.
Slice dough about 1/4 inch thick, and place on ungreased cookie sheets. Bake at 350� for 10 to 12 minutes. Remove to wire rack to cool
Per 2 cookie serving: 138 Calories; 7g Fat (47.8% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 77mg Sodium. ++++ Exchanges: 1/2 Starch; 1-1/2 Fat; 1/2 Other Carbohydrates.
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