Three ribbons of flavor—cherry, chocolate and poppy seed—combine into one tender Neapolitan-style cookie. My mom made these when we were kids. They are so good. —Karlyne Moreau, Yakima, Washington
Ribbon Icebox Cookies
Ribbon Icebox Cookies
Prep Time
25 min
Cook Time
10 min
Yield
20 cookies
Ingredients
- 1/2 cup shortening
- 2/3 cup sugar
- 2 tablespoons beaten egg, room temperature
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons red candied cherries, chopped
- 1/2 ounce unsweetened chocolate, melted
- 2 teaspoons poppy seeds
Directions
- Line a 5x3x2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
- Divide dough into thirds. Add cherries to 1 portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight.
- Remove dough from pan and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Nutrition Facts
1 cookie: 109 calories, 6g fat (2g saturated fat), 6mg cholesterol, 48mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein.
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