CHOCOLATE RIBBON COOKIES

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.