Email to Phyllis_aka_Filus.      

Recipe Categories: Filus's HOME PAGEA-VOL2-Dips_Spreads_Butters A-VOL2-Entrees-Casseroles-St A-VOL2-Fish_Seafood A-VOL2-Fruits--Vegetables A-VOL2-More-Entrees-Cassero Appetizers-Snacks-Hot Bars-Brownies BEVERAGES Bread-Yeast Breads-ABM Breads-Quick-Savory Breads-Quick-Sweet Breakfast-Brunch-Quiches Cakes-Cupcakes-Frostings Candy Cookies Cooking-for-1-and-2 Desserts Entrees-Casseroles-Bakes Fish-Seafood Gelatin-Salads-Desserts Grill-BBQ-Broil IceCreams-Ices-Sorbets Meat Muffins Pies Potatoes Poultry Puddings-Custards-Mousse Salad-Dressings Salads Salads-Fruit Salads-Vegetable Sauces Sausage Side-Dishes

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 350º 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.