| 1 | Mix the light and dark parts in separate bowls. |
| 2 | Blend the sugar and butter for both parts. |
| 3 | for the light part, beat in the egg then alternately add the milk, vanilla and baking powder sifted with flour. |
| 4 | for the dark part add to the butter-sugar mixture the molasses, water and vanilla alternately with enough flour. |
| 5 | break off pieces of dough from both dark and light parts, shape them into rounds and roll them separately about 1/8 inch thick. |
| 6 | Put one on top of the other, roll up like a jelly roll and slice off the pieces as thinly as you can. |
| 7 | Place on greased cookie sheets and bake at 350°F until done. |
| 8 | this is a cookie with a "laminated dough structure," that is, one part is crispy and the other part is chewy. |
| 9 | It results from differential sugar crystallization. |
| 10 | Ordinary sugar is readily crystallizable and produces the crisp part of the cookie (the light part). |
| 11 | Molasses contains invert sugar and is crystallization resistant; it produces the crispy, dark part of the cookie. |
