Chocolate Ribbon Cookies
- Servings: about 54 cookies
- Course: Dessert
Parchment paper makes it easy to shape and bake these cookies. Tear off the paper to fit the loaf pan used to shape the dough, trimming to size as needed. Then bake cookies on a cookie sheet lined with parchment paper. Always preheat the oven before putting the cookies on parchment paper in the oven.
- 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
- Parchment paper
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 combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
Divide dough in half. Knead the melted chocolate and nuts into 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.
To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with parchment paper. 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 parchment paper. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on parchment paper-lined cookie sheets.
Bake cookies in a 375 degree 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.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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