Ribbon cookies

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.

Similar recipes