ribbon cookies
- Categories
- Cake/cookie
- Chocolate
- Fruit
- Yield
- 6 dozen
| Measure | Ingredient |
|---|---|
| -Patricia Dwigans fwds07a- | |
| 2½ cup | Flour |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 1 cup | Shortening; softened |
| 1¼ cup | Sugar |
| 1 | Egg; unbeaten |
| 1 teaspoon | Vanilla |
| ¼ cup | Candied cherries; snipped, OR maraschino cherries |
| 1 ounce | Unsweetened chocolate; melted, 1 square |
| 2 tablespoons | Poppy seeds |
Mix flour, baking powder and salt. Cream shortening until light and fluffy, gradually adding sugar. Stir in egg and vanilla; beat well. Blend in flour mixture.
Divide dough into 3 parts. Add cherries to one, chocolate to second, and poppy seeds to third. Into bottom of waxed paper lined 9x5x3-inch pan, pack cherry mixture evenly, then chocolate, then poppy seed. Refrigerate at least 24 hours. Remove dough from pan; cut in half lengthwise, then crosswise into ¼-inch slices. On ungreased cookie sheets, bake 8-10 minutes or till very light brown at 400~. Makes 6-7 dozen.
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