Cookies: Stuffed Stockings
Source of Recipe
Arielle
List of Ingredients
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1/2 c butter or margerine
2/3 c sugar
1 egg
1 tsp. vanilla
food coloring (3 colors)
1/2 c semisweet chocolate pieces
1/2 c chopped nuts
Fleecy icing
Recipe
Stir together flour, baking powder and salt.
In a large mixer bowl beat shortening and butter or margerine till softened. Add sugar and beat till fluffy. Add egg and vanilla and beat well. Add flour mixture and beat till well mixed. Divide dough into thirds. Tint each with 6 to 8 drops of food coloring (or enough for desired coloring). Cover and chill about 1 hour or
until easy to handle.
On a slightly floured surface roll each third into a 9x6 inch rectangle. Cut each into nine 3x2-inch rectangles. Sprinkle about 1/2 tsp. each of the chocolate pieces and nuts lengthwise down the center of the rectangle. Bring long sides together pinching to seal. Pinch ends to seal. Form into a stocking shape.
Place seam side down on an ungreased cookie sheet. Bake in a 325 oven for 15 to 20 mins. or till done. Remove and cool. Spread with fleecy icing to make cuff, heel, and toe.
Makes approximately 27.
Fleecy icing: Combine 1/2 c. sifted powdered sugar, 1 tsp. softened butter and enough milk (about 2 tsps.) to make spreadable.
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