Mango Fudge Refrigerator Ribbon Cookies

Name: Mango Fudge Refrigerator Ribbon Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 dozen.
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 large Eggland's Best egg; 2 tablespoons 2% milk; 1-1/2 teaspoons vanilla extract; 3 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled; 1/3 cup miniature semisweet chocolate chips; 1/2 cup finely chopped dried mango; 1/3 cup finely chopped pistachios; 2 teaspoons grated orange zest

I’ve always thought that a ribbon cookie is especially nice. Although it’s a single cookie, it really seems like two or three different cookies because of its lovely layers of flavor. These refrigerated ribbon cookies have a rich chocolate layer balanced by a bright, orange-mango layer—a very special combination. —Jeanne Holt, Mendota Heights, Minnesota

Ingredients

1 cup butter, softened
1 cup sugar
1 large Eggland's Best egg
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
1/3 cup miniature semisweet chocolate chips
1/2 cup finely chopped dried mango
1/3 cup finely chopped pistachios
2 teaspoons grated orange zest

Directions

Cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture.
Divide dough in half. Mix melted chocolate into one half; stir in miniature chips. Mix mango, pistachios and orange zest into remaining half of dough.
Line an 8x4-in. loaf pan with plastic wrap, letting ends extend over sides. Press half of the chocolate dough onto bottom of pan; top with half of the mango dough. Repeat layers.
Lifting with plastic, remove dough from pan; fold plastic over dough to wrap completely. Refrigerate dough in pan until firm, 2 hours or overnight.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets.
Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool.