Chocolate Ribbon Cookies
makes about 48 cookies
1/2 cup butter, room temp
1/2 cup shortening
1 cup sugar
1/2 tsp baking soda
1/8 tsp salt
2 tbsp milk
1 tsp vanilla
3 cups all purpose flour
1/3 cup mini semi sweet chocolate chips, melted and cooled
1/2 cup mini semi sweet chocolate chips
1/4 tsp rum flavoring
- In a large mixing bowl beat butter and shortening with an electric mixer on medium-high speed for 30 seconds. Add sugar, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in flour until combined.
- Divide dough in half. Stir the melted chocolate into half of the dough. Stir the 1/2 cup mini chips and rum flavoring into the other half of dough. Divide each portion in half.
- To shape dough, line the bottom and sides of 9x5x3 inch loaf pan or baking dish with plastic wrap or waxed paper. Press half of the chocolate dough evenly into the pan; top with half of the vanilla dough. Repeat layers, pressing each layer firmly and evenly over the last layer. Cover and chill for 1-24 hours or until firm enough to slice.
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper or Silpats. Invert pan to remove dough. Peel off plastic wrap or waxed paper. Cut dough crosswise into thirds. Slice each third crosswise into 1/4" slices. Place slices 2" apart on prepared sheets. Bake 8-10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool.