Ingredients:

1 cup butter
2 cups sugar
2 large eggs
2 tsp vanilla
3 cups flour
2 tsp baking power
1 Tbsp instant espresso powder
1/2 cup baking cocoa

In a large bowl, combine butter, sugar and vanilla. Beat in eggs. In a separate bowl, combine flour and baking powder. Gradually combine wet and dry ingredients. Divide dough in half.
Add espresso powder and cocoa to half the mixture.  Finish forming each half of the dough into a somewhat flat disk. Refrigerate for at least an hour.

Roll out both disks of dough between waxed paper. lay the cocoa layer on top of the plain layer. Roll jelly-roll style. Slice into 1/4″ slices, bake on parchment paper for 10 to 12 minutes at 350 degrees. Rolled dough may also be refrigerated or frozen.