Ribbon cookies
6 dozen
Ingredients
| Quantity | 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 |
Directions
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.