Chocolate Ribbon Cookies

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READY IN: 35mins
YIELD: 54 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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