Box Tops for Education

Holiday Ribbon Cookies

Layers of cherry, chocolate and poppy seed offer a buttery cookie taste delight.

Ingredients

• 1 cup butter or margarine, softened
• ½ cup sugar
• 1 teaspoon vanilla
• 1 egg
• 2 ¼ cups Gold Medal® all-purpose or unbleached flour
• ½ teaspoon salt
• 1 oz unsweetened baking chocolate, melted, cooled
• ¼ cup chopped walnuts
• 2 tablespoons finely chopped drained maraschino cherries
• 2 tablespoons poppy seed

Directions

1. In medium bowl, beat butter, sugar, vanilla and egg with electric mixer on medium speed until well blended. Stir in flour and salt until dough forms.
2. Divide dough into 3 parts. Into 1 part of dough, mix chocolate and walnuts. Mix cherries into another part of dough. Into remaining part of dough, mix poppy seed.
3. Line 9x5-inch loaf pan with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. Spread poppy seed dough evenly in bottom of pan. Spread chocolate-walnut dough over poppy seed dough. Spread cherry dough over chocolate-walnut dough. Cover; refrigerate at least 2 hours until chilled.
4. Heat oven to 375°F. Using plastic wrap, lift dough from pan. Cut dough lengthwise in half. Cut crosswise into 1/4-inch-thick slices. On ungreased cookie sheets, place slices 1 inch apart.
5. Bake about 10 minutes or until light brown. Immediately remove from cookie sheets to cooling racks.

Nutritional Information