posted by BarbCA 10-02-98 1:57 PM
RIBBON COOKIES
2 ½ cups all-purpose flour
1 ½ cups sugar
1-½ teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 teaspoon vanilla
1 egg
¼ cup finely chopped maraschino cherries, well drained.
¼ teaspoon almond extract
1 square unsweetened chocolate, melted
1/3 cup finely chopped nuts
6 drops green food coloring
Line a 9X5-loaf pan with aluminum foil. In large bowl, combine first seven ingredi-ents; blend until stiff dough forms.
Divide dough into three parts. Stir cherries and almonds into one part, chocolate into second, and nuts and food
coloring into third.
Press, first chocolate, then green and cherry doughs into the lined pan. Cover; chill several hours or over night.
Preheat oven to 400°F.
Remove dough from pan and cut in half lengthwise. Cut into ¼ inch slices. Place on ungreased cookie sheet and bake 7 to 9 minutes. Let cool on pan a few minutes before removing or they will break.
About 7 dozen.