Yes, I'm back! I have been away too long. My excuses are many. I won't bore you with them all but I was sick again with strep throat. Between being sick so much and all the preparations for Christmas, I just couldn't find the time to post here. I am sorry. But I am here to tell you that these Chocolate Ribbon Cookies are absolutely awesome. I made a double batch for a cookie exchange on Monday. Having never made them before, I was a bit nervous about making them. I had no reason to fear. I am so glad that there were some extras that Bill and I could taste-test. They didn't come out as perfectly striped as the one in the photo on the Better Homes and Gardens website which is where I got the recipe, of course! But, no matter, they taste wonderful. I can't wait to bring them to the cookie exchange and I can't wait to bring them to our Christmas get-together with my family.
Just a few thoughts on the baking process: I had to bake the cookies longer than 10 minutes. I would say that I baked the cookies at least 14 minutes so you may want to experiment with how your oven works. Shaping and cutting the cookies was easier than I expected it to be. The directions say to cut the dough crosswise into thirds and then cut into 1/4 inch thick slices but I think they neglected to mention that you need to cut each 1/3 in half again otherwise you won't get nearly the 54 cookies that the recipe promises to deliver. With my two batches of cookies, I wound up with 105 cookies which isn't too bad. I chose this recipe because it makes a LARGE batch of cookies rather than several small ones. I was just dumb luck that I found this recipe and tried it for the cookie exchange.
Here is the recipe that I want to share with you:
Chocolate Ribbon Cookies
Prep: 30 min. Bake: 10 min.
1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
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
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 waxed paper or clear plastic wrap. 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 waxed paper or plastic wrap. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet.
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.
Make-Ahead Tip: Prepare and shape dough; Transfer to plastic freezer bag; seal, label, and freeze up to 1 month. Let dough thaw at room temperature for 2 hours; slice and bake as above. Or bake cookies; cool. Transfer to freezer container; seal, label, and freeze up to 1 month.
The Creative Cook