Pinwheel Cookies

1 1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1/4 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
4 cups flour
2 squares unsweetened chocolate, melted and cooled

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Add baking powder, salt and baking soda and continue beating. Add flour gradually to creamed mixture and mix well. Divide dough in half. Mix melted chocolate into one half of dough until thoroughly mixed.  Wrap plain and chocolate doughs separately in plastic wrap and chill for one hour.

Divide each type of dough in fourths.  Roll each portion out between waxed paper into about a 9X6 rectangle.  Chill for 30 minutes.  Remove waxed paper. Place one plain over one chocolate rectangle and roll up tightly jelly roll style starting with the long side. Repeat with rest of dough.  Wrap in plastic wrap and chill for 2 hours.

Heat oven to 375. Unwrap roll of dough and slice into 1/4 inch slices. Place 1 in. apart on ungreased baking sheets. Bake for 9-11 minutes or till set.  Cool on racks. Makes about 10 dozen cookies (unless you eat a whole lot of the very tasty dough while making them).

Note: chilling times are minimums, I've done these over several days, working on them when I had time, ignoring the dough when I didn't.  You can also freeze the rolls of dough for cooking later.