1/2	cup (120 g) margarine, softened

2	tablespoons (24 g) sugar

2	teaspoons (10 ml) vanilla extract

6	tablespoons (90 ml) liquid egg substitute

1 1/2

cups (210 g) unbleached all-purpose flour

1/2	teaspoon (2.5 ml) baking powder

1/4	cup (60 ml) skim milk, warmed to room temperature

1	teaspoon (5 ml) unsweetened cocoa powder

1/8	teaspoon (0.6 ml) chocolate extract

refrigerated butter-flavored cooking spray

1. Cream margarine, sugar, vanilla, and egg substitute. Beat well. Add flour, baking powder, and 3 tablespoons (45 ml) of the milk. Stir to thoroughly mix. Divide dough into 2 parts.
2. Add cocoa and chocolate extract to one part, stirring until well blended. Chill both halves for at least 1 hour.
3. Working on a floured surface, roll out each part to a rectangle about 3 inches (7.5 cm) wide. Place chocolate part on top of white part, pressing together tightly with a rolling pin.
4. Brush the chocolate dough with remaining tablespoon (15 ml) milk. Roll up like a jelly roll to make a log about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper and chill until firm, about 2 hours.
5. Preheat oven to 375°F (190°C), Gas Mark 5. Slice cookies 1/8 inch (.5 cm) thick. Place on a nonstick cookie sheet that has been lightly coated with cooking spray.
6. Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.