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Chocolate Ribbon Cookies




Source of Recipe


Better Homes and Gardens


List of Ingredients




1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
1/3 cup semisweet chocolate pieces, melted and cooled
1/2 cup finely chopped nuts
1/2 cup miniature semisweet chocolate pieces
1/4 teaspoon rum flavoring


Recipe



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 well combined. Continue beating while adding the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer and stir in the remainder. Divide the dough in half.
Knead the melted chocolate and nuts into one 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 (you now have 4 portions of cookie dough).
To shape the dough, line the bottom and sides of a 9x5x3-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.
Make-Ahead Tip: Prepare, shape and divide the dough. Store in plastic freezer bags. Can be kept frozen for up to 1 month. Let the dough thaw at room temperature for about 2 hours. Follow directions as above. You can also bake the cookies first, then freeze them for up to 1 month.