Chocolate-Coffee Striped Icebox Cookies
3/4 Cup butter, softened
1 Cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
2 Cups all-purpose flour
1 Tablespoon instant espresso
1 ounce unsweetened chocolate, melted
Cream butter in mixer for about 30 seconds. Beat in sugar, baking powder and salt. Beat in egg and vanilla. Add as much flour as you can with mixer. Stir in any remaining flour by hand. Divide dough into thirds. Knead espresso powder into one portion, and chocolate into another. Divide each portion in half. Cover and chill at least one hour.
On wax paper, roll each portion into an 8 x 6 rectangle. Refrigerate as necessary to keep dough chilled. On a sheet of wax paper, make a stack of the rectangles – Chocolate on the bottom, then plain dough, then coffee, chocolate, plain and then coffee. Press together tightly. Wrap and chill for at least 1 hour.
Preheat oven to 375 degrees. Trim edges of dough stack. Cut in half lengthwise, then cut into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheet. Bake for about 8 minutes or until edges are lightly browned. Cool on wire rack. Makes about 4 dozen.