Ingredients:
1 cup butter or 1 cup margarine, softened
1 cup sugar
1 eggs
1 tablespoon vanilla extract
2 ounces white chocolate, coarsely chopped
1/4 cup semi-sweet chocolate chips
2 1/2-3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions:
Cream butter.
Gradually add sugar, beating at medium speed of an 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 and cook until chocolate melts.
Remove from heat and let cool slightly.
Place chocolate chips in top of double boiler and bring water to a boil.
Reduce heat to low and 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.
It should be dough-like.
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 degrees F for 10 to 12 minutes.
Remove to wire rack to cool.
Servings: Serve
Time preparation: 30 min.
Time total: 42 min.