STUFFED STOCKINGS

STUFFED STOCKINGS

13/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1/2 c butter or margerine
2/3 c sugar
1 egg
1 tsp. vanilla
food coloring (3 colors)
1/2 c semisweet chocolate pieces
1/2 c chopped nuts
Fleecy icing

Sir together flour, baking powder & salt. In a large mixer bowl beat
shortening and butter or margerine till softened.
Add sugar & beat till fluffy. Add egg and vanilla & beat well. Add flour
mixture & beat till well mixed. Divide dough into thirds. Tint each 
with 6
to 8 drops of food coloring (or enough for desired coloring). Cover & 
chill
about 1 hour or until easy to handle.

On a slightly floured surface roll each third into a 9x6 inch rectangle.
Cut each into nine 3/2 inch rectangles. Sprinkle about 1/2 tsp. each of 
the
choc. pieces & nuts lenght wise down the center of the rectangle. Bring
long sides together pinching to seal. Pinch ends to seal. Form into a
stocking shape.

Place seam side down on an ungreased cookie sheet. Bake in a 325 oven 
for
15 to 20 mins. or till done. Remove & cool.
Spread with fleecy icing to make cuff, heel, & toe. Makes approx. 27.

Fleecy icing: Combine 1/2 c. sifted powdered sugar, 1 tsp. softened 
butter
& enough milk (about 2 tsps.) to make spreadable.

Took me a few stockings to get the shape right but they are really cute. 
Be
sure to chop the nuts & choc. pretty fine.

Source:

rec.food.cooking