|Butter/Margarine||1⁄2 Cup (8 tbs) (Room Temperature)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa powder||2 Tablespoon|
In a large mixer bowl, cream butter or margarine, sugar and egg until light and fluffy.
Stir in vanilla.
Add flour and salt; mix until blended.
Divide dough in half.
Add cocoa to one half.
Cover and refrigerate both halves several hours or until firm.
On floured wax paper, roll each half of dough to a 16" x 6" rectangle.
Invert white dough on chocolate dough; peel wax paper off white dough.
Tightly roll up doughs together, peeling wax paper off chocolate dough as you roll.
Cover rolls and refrigerate several hours or overnight.
Preheat oven to 400°F (205°C).
Slice roll 1/4 inch thick, if dough becomes soft while slicing, refrigerate briefly.
Bake on ungreased cookie sheet 5 to 7 minutes or until lightly browned.
Cool on wire rack.