Orange & Chocolate Ribbon Cookies
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated orange||2 Teaspoon, grated|
|Orange zest||1 Teaspoon|
|All-purpose flour||2 1⁄4 Cup (36 tbs), divided|
|Unsweetened cocoa||3 Tablespoon|
|Chocolate extract||1 Teaspoon|
Cream butter, sugar and egg yolks in large bowl until light and fluffy.
Remove half of the mixture; place in another bowl.
Add orange zest, orange extract and 1 1/4 cups of the flour to one half of the mixture; mix until blended and smooth.
Shape into a ball.
Add cocoa, vanilla and chocolate extract to second half of the mixture; beat until smooth.
Stir in remaining 1 cup flour; mix until blended and smooth.
Shape into a ball.
Cover doughs; refrigerate 10 minutes.
Empty a 12 X 2 X 2-inch food wrap box, such as foil or plastic wrap; set aside.
Roll out each dough separately on lightly floured surface to a 12 X 4-inch rectangle.
Pat edges of dough to straighten; use rolling pin to level off thickness.
Place one of the doughs on top of the other.
Using a sharp knife, make a lengthwise cut through center of doughs.
Lift half of the dough onto the other to make a long, 4-layer strip of dough.
With hands, press dough strips together.
Wrap in plastic wrap; fit into food wrap box, pressing down at the top.
Close box; refrigerate at least 1 hour or up to 3 days.
Preheat oven to 350°F Lightly grease cookie sheets or line with parchment paper.
Cut dough crosswise into 1/4 inch-thick slices; place 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes or until very lightly browned.
Remove to wire racks to cool.
Serving size: Complete recipe
Calories 3372 Calories from Fat 1780
% Daily Value*
Total Fat 206 g317.3%
Saturated Fat 120.3 g601.6%
Trans Fat 0 g
Cholesterol 1039.1 mg346.4%
Sodium 52.6 mg2.2%
Total Carbohydrates 347 g115.5%
Dietary Fiber 26.3 g105.1%
Sugars 103 g
Protein 47 g94.5%
Vitamin A 126.3% Vitamin C 18.8%
Calcium 16.8% Iron 79.9%
*Based on a 2000 Calorie diet