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Chip Ribbon Sandwich Cookies
By Ann Heller
Dayton Daily News
Merinda Sudhoff of Kettering wrote that she gave a tin of her Chip Ribbon sandwiches to her grandmother last year for Christmas. `She did not share a one. She wanted to be the only one to eat them, so she hid them on the patio so her kids and grandchildren couldn't get to them. My uncle caught her several times sneaking to the patio to eat a cookie.' Her packaging included tying each cookie with a raffia ribbon. Dayton Daily News 2002 Holiday Cookie Contest recipe.
Makes 40
DOUGH:
1 cup salted butter at room temperature
1 cup vegetable shortening
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
4 tablespoons milk
1 tablespoon vanilla
6 cups sifted all-purpose flour
2/3 cup semisweet chocolate pieces, melted and cooled
1 cup finely chopped walnuts
1 cup miniature semisweet chocolate pieces
1/2 teaspoon rum flavoring
ICING:
1/2 cup vegetable shortening
1/2 cup salted butter at room temperature
1 teaspoon vanilla extract
4 cups sifted powdered sugar
2 tablespoons milk
In a large mixing bowl, combine butter and shortening with an electric mixer on medium to high speed until creamed, about 1 minute. Add sugar, baking soda and salt; beat until thoroughly combined. Incorporate eggs, milk and vanilla. Add sifted flour a little at a time. Scrape sides and bottom of bowl until all the dough is completely mixed.
Divide dough in half. Combine melted chocolate and walnuts with half of the dough. Knead miniature chocolate pieces and rum extract into the remaining half of dough. Divide each portion of the dough into fourths.
To shape dough, line the bottom and sides of two 9- by 5- by 3-inch loaf pans with waxed paper. Press 1/4 of the chocolate dough evenly into the pan, then top with rum dough. Alternate the remaining chocolate dough and rum dough, pressing each layer firmly and evenly in the pan over each layer. Repeat steps in the second pan. Refrigerate for one hour. Invert pans to remove dough. Peel off waxed paper and cut dough crosswise into 1/4 -inch thick slices. Place cookies 2 inches apart on ungreased cookie sheet. Bake cookies in a preheated 375 degree oven for 8 to 10 minutes, until edges and bottoms are firm. Transfer cookies to wire racks to cool.
After cookies have completely cooled, they can be made into sandwiches.
To make the icing: in a large mixing bowl, cream the shortening, butter and vanilla with an electric mixer. Gradually add sifted powdered sugar and milk. Scrape bottom and sides of mixing bowl several times. Beat at medium speed until icing becomes fluffy and light.
Ice the bottom side of one cookie, then stack (bottom side down) another cookie on top. Repeat until all cookies are formed into sandwiches.
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