| 1 | cup sugar |
| 3/4 | cup butter or margarine, softened |
| 3/4 | cup shortening |
| 1 | teaspoon grated orange peel |
| 2 | eggs |
| 3 3/4 | cups Gold Medal® all-purpose flour |
| 3/4 | cup miniature semisweet chocolate chips |
| 1/2 | cup raspberry jam |
| Favorite frosting, if desired |
| 1. | Mix sugar, butter, shortening, orange peel and eggs in large bowl. Stir in flour. Divide dough into thirds. Cover and refrigerate at least 1 hour but no longer than 24 hours. |
| 2. | Heat oven to 350ºF. Roll each third of dough into rectangle, 12x9 inches, on lightly floured surface. Cut each rectangle into twelve 3-inch squares. Mix chocolate chips and jam. Spread 1 teaspoon jam mixture down center of each square. Bring 2 opposite sides together over jam mixture; pinch to seal. Seal ends and roll gently into rope shape. Bend into a stocking shape. Place 2 inches apart on ungreased cookie sheet. |
| 3. | Bake 15 to 20 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate with frosting. |
|
| Why do some cookies contain both shortening and butter? Shortening--which maintains its texture over a wide temperature range--helps keep cookies from spreading too much during baking. Butter gives cookies that rich, yummy flavor. |
|
| Try strawberry jam instead of raspberry for another great taste in those filled holiday goodies. |
Nutrition Information:
180 ( 90 ); 10 g ( 3 g); 10 mg; 50 mg; 21 g ( 1 g); 2 g 4 %; 0%; 0%; 4 % 1 ; 1/2 ; 1 1/2