Pinwheels and Checkerboards
1 1/4 Cups Butter, softened
1 Cup Packed Brown Sugar
1/2 Cup Sugar
2 Eggs
1/2 Teaspoon Vanilla Extract
4 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Square Unsweetened Chocolate, melted and cooled
Red and Green Gel Food Coloring

In a large mixing bowl, cream butter and sugars, Beat in eggs and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to creamed mixture. Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap each portion in plastic wrap; chill for 1 hour.

For pinwheel cookies, divide red and green portions in half. roll out each portion between waxed paper into a 9 x 6 inch rectangle. Refrigerate for 30 minutes. Remove waxed paper; place one green rectangle over a red rectangle. roll up tightly jelly-roll style, starting with the long side. Wrap in plastic and chill for 2 hours. Repeat.

For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 x 4 inch rectangle. Cut each rectangle lengthwise into eight 1/2 inch strips. Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently, wrap in plastic and chill for 2 hours.

Unwrap and cut pinwheel and checkerboard doughs into 1/2 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 10 minutes. Remove to wire racks to cool.

Yield: 6 dozen pinwheels and 4 dozen checkerboard cookies.

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