CHOCOLATE RIBBON COOKIES
Got this recipe from a friend a couple of years ago. It has a really nice texture, and I included these in my christmas cookie packages last Christmas. Everyone really liked them!
Provided by spatchcock
Categories Dessert
Time 35m
Yield 54 cookies
Number Of Ingredients 13
Steps:
- In a mixing bowl beat butter and shortening with an electric mixer on med 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 the remaining flour.
- Divide dough in half.
- Knead the melted chocolate and nuts into half the dough.
- Knead the miniature chocolate pieces and rum flavoring into the other half of the dough.
- Divide each portion of dough in half (you should now have four"portions.") To shape dough, line the bottom and sides of a 9x5x3 loaf pan with waxed paper or clear plastic wrap.
- Press half the chocolate dough evenly into pan.
- Top with half 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 two inches apart on an ungreased cookie sheet.
- Bake cookies in a 375 degree F oven for about 10 minutes or until edges are firm and bottoms are slightly browned.
- Transfer cookies to wire racks; cool.
Nutrition Facts : Calories 95.8, Fat 5.3, SaturatedFat 2.2, Cholesterol 8.6, Sodium 39.6, Carbohydrate 11.3, Fiber 0.5, Sugar 5.4, Protein 1.2
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