Preparation:
In large bowl, combine mix, milk, vanilla and egg at low speed until well blended and dough forms. Divide dough in half. Blend cocoa into half of dough; blend orange peel into remaining half of dough. Roll out each dough between waxed paper to 12 x 7 inch rectangle. Remove waxed paper from tops of dough; place choclate dough over orande dough, pressing lightly to seal. Remove top waxed paper. Starting from longer side, roll up jelly roll fashion. Wrap roll in waxed paper; chill 2 hours or overnight.
Heat oven to 350 degrees F. Slice chilled dough into 1/4 inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 350 degrees F. for 11 to 15 minutes or until edges are light golden brown. 4 dozen cookies.
TIP:* If dough seems dry, add 1 teaspoon milk at a time until of rolling consistency HIGH ALTITUDE: Above 3500 feet: Add 4 tablespoons flour with orange peel to orange dough. |
