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Gingerbread
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Stuffed Stockings
You know you've been good if Santa fills your stocking with these delicious raspberry and chocolate-filled Christmas treats.
1 cup sugar
3/4 cup butter or margarine, softened
3/4 cup shortening
1 teaspoon grated orange peel
2 eggs
3 3/4 cups all-purpose flour
3/4 cup miniature semisweet chocolate chips
1/2 cup raspberry jam
Favorite frosting, if desired
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 350ºF. 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.
 Always Kiss The Cook
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