Directions (continued)

• light and fluffy. Beat in eggs and vanilla. Combine the flour,
• cocoa, baking soda and salt; gradually add to creamed mixture and
• mix well. Stir in pecans and white chocolate.
• For vanilla dough, in another large bowl, cream butter and sugar
• until light and fluffy. Beat in eggs and vanilla. Combine the flour,
• cream of tartar, baking soda and salt; gradually add to creamed
• mixture and mix well. Stir in pecans and German chocolate. Cover and
• refrigerate both doughs for 2 hours.
• Divide both doughs in half. Shape each portion into a 12-in. roll;
• wrap in plastic wrap. Refrigerate for 3 hours or until firm.
• Unwrap and cut each roll in half lengthwise. Place a chocolate half
• and vanilla half together, pressing to form a log; wrap in plastic
• wrap. Refrigerate for 1 hour or until the dough holds together when
• cut.
• Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on
• greased baking sheets. Bake at 350° for 8-10 minutes or until
• set. Remove to wire racks to cool Yield: About 15 dozen.