---------- 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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