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Ribbon Cookies

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Ingredients
  Sifted regular all purpose flour 2 1⁄2 Cup (40 tbs)
  Double acting baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shortening 1 Cup (16 tbs)
  Granulated sugar 1 1⁄4 Cup (20 tbs)
  Egg 1 , unbeaten
  Vanilla extract 1 Teaspoon
  Candied cherries 1⁄4 Cup (4 tbs), snipped
  Unsweetened chocolate square 1 , melted
  Poppy seeds 2 Tablespoon
Directions

1. Sift flour with baking powder and salt.
2. Cream shortening until light and fluffy, gradually adding sugar. Stir in egg and vanilla; beat well. Blend in flour mixture.
3. Divide dough into thirds. Add cherries to one third, chocolate to one third, and poppy seeds to remaining third. Into bottom of wax-paper-lined 9-by-5-by-3-inch loaf pan, pack cherry mixture evenly; next, pack in chocolate mixture, then poppy-seed mixture. Cover with wap paper; refrigerate at least 24 hours.
At baking time:
1. Start heating oven to 400°F.
2. Remove dough from pan; cut in half lengthwise, then crosswise into 1/4-inch slices. Place on ungreased cookie sheets.
3. Bake 8 to 10 minutes, or until very light brown. Makes 6 to 7 dozen.

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Vanilla

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