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Prep 40min
Total3hr40min
Servings78
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Ingredients
1
cup butter or margarine, softened
1/2
cup sugar
1
teaspoon vanilla
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
1
ounce unsweetened baking chocolate, melted and cooled
1/4
cup finely chopped nuts
1
tablespoon grated orange peel
1/3
cup miniature semisweet chocolate chips
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Steps
1
In medium bowl, beat butter, sugar, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2
Divide dough into 3 parts. Mix melted chocolate and nuts into 1 part dough. Mix orange peel into another part dough. Mix chocolate chips into remaining part dough.
3
Line loaf pan, 9x5x3 inches, with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. Spread orange peel dough evenly in bottom of pan. Spoon chocolate-nut dough evenly over orange peel dough; carefully spread. Spoon chocolate chip dough evenly over chocolate-nut dough; carefully spread. Cover and refrigerate at least 2 hours until chilled.
4
Heat oven to 375°F. Remove dough from pan, using plastic wrap to lift. Cut dough lengthwise in half. Cut crosswise into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheet.
5
Bake cookies 8 to 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack.
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Wrap a box in striped gift wrap or with striped ribbon to transport these striped cookies.
Cookie dough can be frozen in an airtight container up to 9 months. Thaw just until soft enough to handle.
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