Recipe: Chocolate-Vanilla Cookies (twists or rounds)

CHOCOLATE-VANILLA COOKIES

1 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (1-ounce) square unsweetened chocolate, melted

In a large bowl, cream butter with sugar. Add eggs one at a time, beating after each. Add vanilla and mix well. Stir in dry ingredients.

Divide dough in half. Stir melted chocolate into one half.

Roll dough into 1/2-inch diameter logs. Wrap in plastic wrap and chill 3-4 hours or overnight.

Preheat oven to 375 degrees F. Lightly grease baking sheets.

TO MAKE TWISTS:
Twist vanilla and chocolate dough ropes together and cut into 3-inch lengths.

TO MAKE ROUND COOKIES:
Cut two (1 vanilla and 1 chocolate) 1/2-inch thick rounds. Press side by side and turn halves slightly to make 'Yin and Yang.'

Place on prepared baking sheets and bake at 375 degrees F for 8-10 minutes or until light golden brown.

Makes about 2 dozen
Source: from the packaging from Wilton's Indulgence Professional Bakeware 15-7/8 X 10-inch Non Stick Cooling Grid