Stuffed Stockings

 

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.