Chocolate Ribbon Cookie Recipe
1/2 C. butter
1/2 C. shortening
1 C. sugar
1/2 t. baking soda
1/8 t. salt
1 egg
2 T. milk
1 t. vanilla
3 C. all-purpose flour
1/3 C. semisweet chocolate pieces, melted and cooled
1/2 C. finely chopped nuts
1/2 C. miniature semisweet chocolate pieces
1/4 t. rum flavoring
In a mixing bowl beat butter and shortening with an electric mixer on medium to
high speed for 30 seconds. Add sugar, baking soda, and salt; beat until
combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as
you can with the mixer. Stir in remaining flour. Divide dough in half. Knead the
melted chocolate and nuts into half of the dough. Knead the miniature chocolate
pieces and rum flavoring into the other half of dough. Divide each portion of
dough in half.
To shape dough, line the bottom and sides of a 9 x 5 x 3-inch loaf pan with
waxed paper or clear plastic wrap. Press half of the chocolate dough evenly in
pan. Top with half of the vanilla dough, the remaining chocolate dough, and the
remaining vanilla dough, pressing each layer firmly and evenly over the
preceding layer. Invert pan to remove dough. Peel off waxed paper or plastic
wrap. Cut dough crosswise into thirds. Slice each third crosswise into
1/4-inch-thick
slices. Place cookies 2 inches apart on an ungreased cookie sheet.
Bake cookies in a 375� F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool.
Makes about 54 cookies.
Source: Better Homes and Gardens
[ Back to Cookie Index ] [ Back to the Main Christmas Pages ] [Razzle Dazzle Recipes]
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe Site
That's My Home