Contributed by Diane S.
1 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2-1/2 cups all-purpose flour
2 teaspoons finely shredded orange peel
2 ounces unsweetened chocolate, melted and cooled slightly
Prep time: 30 minutes
Chilling time: 3-1/2 hours
Baking time: 7 to 9 minutes
Yield: About 60 cookies
In a large mixing bowl, beat the butter and shortening with an electric
mixer on medium to high speed for 30 seconds. Add sugar, baking powder and
salt. Beat until combined, scraping the sides of the bowl occasionally.
Beat in egg and vanilla until combined. Beat in as much flour as you can
with the mixer. Using a wooden spoon, stir in any remaining flour.
Divide dough in half. Stir orange peel into one portion; stir melted
chocolate into the other. Cover and chill for about one hour, if necessary,
or until dough is easy to handle.
Shape each half of dough into a 10-inch long roll. Wrap each roll in
plastic wrap or waxed paper. Chill for 2 hours or until firm.
Cut each chilled roll lengthwise into quarters. Reassemble rolls,
alternating chocolate and orange quarters. Wrap and chill for 30 minutes
more or until firm.
When ready to bake, preheat oven to 375 degrees. Using a sharp knife, cut
dough into 1/4-inch slices. Place slices 1 inch apart on an ungreased
cookie sheet. Bake for 7 to 9 minutes or until the edges are firm and the
bottoms are very lightly browned. Transfer to a wire rack to cool.
Adapted from Cookies for Christmas
September 98 Recipes