Chocolate Ribbon Cookies - cooking recipe

Ingredients

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
1/3 cup semisweet chocolate piece, melted and cooled
1/2 cup finely chopped nuts
1/2 cup miniature semisweet chocolate chips
1/4 teaspoon rum flavoring

Preparation

In a mixing bowl beat butter and shortening with an electric mixer on med to high speed for 30 seconds.
Add sugar, baking soda, and salt; beat until combined.
Beat in the egg, milk, and vanilla.
Beat in as much of the flour as you can with the mixer.
Stir in the remaining flour.
Divide dough in half.
Knead the melted chocolate and nuts into half the dough.
Knead the miniature chocolate pieces and rum flavoring into the other half of the dough.
Divide each portion of dough in half (you should now have four\"portions.\") To shape dough, line the bottom and sides of a 9x5x3 loaf pan with waxed paper or clear plastic wrap.
Press half the chocolate dough evenly into pan.
Top with half the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.
Invert pan to remove dough.
Peel off waxed paper or plastic wrap.
Cut dough crosswise into thirds.
Slice each third crosswise into 1/4-inch-thick slices.
Place cookies two inches apart on an ungreased cookie sheet.
Bake cookies in a 375 degree F oven for about 10 minutes or until edges are firm and bottoms are slightly browned.
Transfer cookies to wire racks; cool.