Christmas Ribbon Cookies
Author: 
 
Ingredients
  • 1 cup unsalted butter, softened
  • 1-1/4 cups sugar
  • 1 egg
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon table salt
  • 2-1/2 cups all-purpose flour
  • few drops of red food coloring
  • ¼ cup chopped candied red cherries
  • few drops of green food coloring
  • ¼ cup chopped candied green cherries
  • 1 ounce square unsweetened chocolate, melted and cooled
  • ¼ cup finely chopped walnuts
Instructions
  1. Cream butter and sugar until light and fluffy. Beat in egg, baking powder, vanilla, and salt. Gradually mix in flour to make a stiff dough.
  2. Divide dough equally into thirds. Add red food coloring and red cherries to one piece of dough and mix well. Add green food coloring and green cherries to another dough and mix well. To the last piece of dough mix in the cooled melted chocolate and walnuts.
  3. Remove the roll of wax paper from a box of Reynold's Cut-Rite Wax paper, which is the perfect size for these cookies. Line the box with pieces of wax paper to fit.
  4. Pack the chocolate dough evenly into the bottom of prepared box. Add another layer of the green dough and pat down evenly on top of chocolate layer. Top with a layer of red dough patted down evenly over green layer. Close box and tape top and ends to hold firmly shut. Refrigerate overnight until very firm.
  5. Heat oven to 350 degrees F. Remove dough from carton and peel off wax paper lining. Using a sharp knife cut the dough lengthwise in half to make 2 long bars. Cut each bar crosswise into ⅛-inch slice pieces. Place on a nonstick baking sheet or one lined with parchment paper. Bake until edges are barely golden, about 8-10 minutes. Cool on wire racks. Makes approximately 6 dozen.
Recipe by The Culinary Cellar at https://theculinarycellar.com/christmas-ribbon-cookies/