Chocolate Icebox Cookies

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Icebox Cookies
Categories: Cookies
Yield: 1 servings

1 Unsalted butter; softened
1/2 c Light brown sugar
1/3 c Granulated sugar
1 lg Egg
1 ts Vanilla
2 oz Unsweetened chocolate
Melt/ cooled
1 3/4 c Flour
1/2 ts Baking soda
1/8 ts Salt

Recipe by: Food & Wine 10/96
In a large bowl, beat the butter until fluffy. Add the brown sugar and
granulated sugar and beat until well blended. Add the egg and vanilla and
beat until thickened.
Beat in the melted chocolate, then add 3/4 cup of the flour along with the
baking soda and salt. Stir in the remaining 1 cup flour to make a soft
dough.
Divide dough in half. Wrap each half in plastic wrap and shape it into a
6" log. Refrigerate until firm. (Can be stored in a plastic bag and
refrigerated for up to 1 week or frozen for up to 2 months.) Preheat oven
to 350. Using a thin knife, slice each log 1/8" to 1/4" thick. Arrange the
cookies 1" apart on a buttered cookie sheet and bake for 10 to 15 minutes
or until lightly browned.

VARIATIONS: Chocolate Mint: Add 1 teaspoon of peppermint extract to the
dough with the vanilla.
Double Chocolate: Add 2 ounces of chopped semisweet chocolate.
Chocolate Macadamia: Add 2/3 cup of finely chopped unsalted macadamia
nuts. Roll each log in 1/3 cup of finely chopped macadamias.
Chocolate Hazelnut. Add 1 cup of finely chopped, toasted and peeled
hazelnuts. If desired, roll each log in 1/3 cup of finely chopped
hazelnuts.
Chocolate Peanut: Add 1 cup of finely chopped unsalted roasted peanuts.
If desired, roll each log in 1/3 cup of finely chopped peanuts.

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