Chocolate Orange Stripers

Mix now, bake later. Refrigerated slice-and-bake cookies are just what busy bakers need.

Ingredients

• 1/3 cup miniature semisweet chocolate chips
• 1 tablespoon grated orange peel
• 1/4 cup finely chopped nuts
• 1 ounce unsweetened baking chocolate, melted and cooled
• 1/2 teaspoon salt
• 2 1/4 cups Gold Medal® all-purpose flour
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup sugar
• 1 cup butter or margarine, softened

Instructions

1. Bake cookies 8 to 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack.
2. Heat oven to 375ºF. Remove dough from pan, using plastic wrap to lift. Cut dough lengthwise in half. Cut crosswise into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheet.
3. Line loaf pan, 9x5x3 inches, with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. Spread orange peel dough evenly in bottom of pan. Spoon chocolate-nut dough evenly over orange peel dough; carefully spread. Spoon chocolate chip dough evenly over chocolate-nut dough; carefully spread. Cover and refrigerate at least 2 hours until chilled.
4. Divide dough into 3 parts. Mix melted chocolate and nuts into 1 part dough. Mix orange peel into another part dough. Mix chocolate chips into remaining part dough.
5. In medium bowl, beat butter, sugar, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Notes