*  Exported from  MasterCook  *
                          Chocolate Icebox Cookies
 Recipe By     : Fwd: FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies & Bars
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      stick         unsalted butter -- softened
      1/2  cup           light brown sugar
      1/3  cup           granulated sugar
    1      large         egg
    1      teaspoon      vanilla
    2      ounces        unsweetened chocolate -- melted & cooled
    1 3/4  cups          flour
      1/2  teaspoon      baking soda
      1/8  teaspoon      salt
 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.
 Chocolate Mint:  Add 1 teaspoon of peppermint extract to the dough with the
 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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