Stuffed Stockings

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.

Heat oven to 350°F. 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.

Bake 15 to 20 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate with frosting.