Pinwheel Icebox Cookies

In large mixing bowl cream butter and sugar together; add egg and vanilla and beat until light and fluffy. Gradually add flour. Divide dough into 2 equal portions; blend cocoa into one portion. Form each portion into ball. Place each ball between two sheets of waxed paper lightly dusted with powdered sugar or flour and roll each into a rectangle; carefully layer one color on the other. Starting at long edge, roll into a log. Cut log in half and wrap each portion up in plastic wrap. Refrigerate dough for at least 4 hours, until very firm. Cut in 1/4-inch slices and place on a greased baking sheet about an inch apart. Bake at 350° for 8 to 10 minutes.

To make a checkerboard cookie, divide dough into alternate ropes of vanilla and chocolate. Working with 4 ropes - 2 of each color - press a light and dark rope together. Place one pair of ropes on top of the other pair, alternating vanilla and chocolate. Repeat with remaining dough; wrap each roll in plastic and refrigerate until firm, about 4 hours. Slice and bake as pinwheels, above.

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