Pinwheel Cookies

Ingredients:
Vanilla cookie dough:
1/2 cup (1 stick) butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour

Chocolate cookie dough:
1/2 cup (1 stick) butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons cocoa

Directions:

1. Vanilla cookie dough:  In a medium mixing bowl, cream butter and sugar together with electric mixer until light and fluffy.
2. Add egg and vanilla and mix in well.
3. Gradually add flour using a wooden spoon until a dough forms.
4. Chocolate cookie dough: Repeat the directions for vanilla cookie dough, but add the cocoa to the flour.
5. Place each ball of cookie dough between two sheets of waxed paper lightly dusted with powdered sugar or flour and roll each into a rectangle, exactly the same size.
6. Carefully lay one color on top of the other. Starting at long edge, roll into a log. Cut log in half and wrap each portion up in plastic wrap.
7. 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.
8. Preheat oven to 375 degrees Fahrenheit.  Bake for 8 to 10 minutes or until a light golden brown.