Yield: 6 dozen
|-Patricia Dwigans fwds07a-|
|1½ teaspoon||Baking powder|
|1 cup||Shortening; softened|
|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.