Stuffed Stockings

You know you've been good if Santa fills your stocking with these delicious raspberry and chocolate-filled Christmas treats.

Yield: 3 dozen cookies

Ingredients

1 cup granulated 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

Instructions

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 degrees F.
Roll each third of dough into rectangle, 12 x 9 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 for 15 to 20 minutes or until edges are light brown.
Remove from cookie sheet to wire rack.
Cool completely.
Decorate with frosting.

Notes

Why do some cookies contain both shortening and butter? Shortening - which maintains its texture over a wide temperature range--helps keep cookies from spreading too much during baking. Butter gives cookies that rich, yummy flavor.

Substitution: Try strawberry jam instead of raspberry for another great taste in those filled holiday goodies.

Nutrition

Per serving: Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g); Cholesterol 10mg; Sodium 50mg; Total Carbohydrate 21g (Dietary Fiber 1g); Protein 2g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%

Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution