Ribbon Cookies Recipe
Yield: 6 DozenRecipe by luhu.jp
Ingredients:
-Patricia Dwigans fwds07a-,
2 1/2 cup: Flour,
1 1/2 tsp: Baking powder,
1/2 tsp: Salt,
1 cup: Shortening, softened
1 1/4 cup: Sugar,
1: Egg, unbeaten
1 tsp: Vanilla,
1/4 cup: Candied cherries, snipped, OR maraschino cherries
1 ounce: Unsweetened chocolate, melted, 1 square
2 tbsp: 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 1/4-inch slices. On
ungreased cookie sheets, bake 8-10 minutes or till very light brown
at 400~. Makes 6-7 dozen.
Source from luhu.jp
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 1/4-inch slices. On
ungreased cookie sheets, bake 8-10 minutes or till very light brown
at 400~. Makes 6-7 dozen.
Source from luhu.jp
Tags
Cookies