I can't believe it's already time for the 12 weeks of Christmas blog hop. But here it is and my first post are these wonderful, buttery, tender Ribbon Icebox Cookies!
I participated in the blog hop last year and had so much fun I decided to do it again. I found lots of great new recipes for my cookie tray. The host is Meal Planning Magic. Check it out!
These cookies have three layers of flavor. The first is the cherry, then chocolate, and finally the poppy seed. They are like a shortbread cookie, rich and buttery. Yum!
I think the colors are very festive and just perfect for the holidays!
Ribbon Icebox Cookies {Cooking for Two}
1/2 c. shortening2/3 c. sugar2 Tbsp. beaten egg1/2 tsp. vanilla extract1 1/4 c. flour3/4 tsp. baking powder1/4 tsp. salt2 Tbsp. red candies cherries,chopped 1/2 square (1/2 oz.) unsweetened chocolate,melted2 Tbsp. poppy seeds
Line a 5 3/4 in. x3in.x2 in. loaf pan with waxed paper. Cream the shortening and sugar. Beat in the egg and vanilla. Combine the flour,baking powder,and salt, gradually add to creamed mixture.
Divide dough into thirds. Add cherries to one portion, spread evenly into prepared pan. Add melted chocolate to second portion,spread evenly over first layer. Add poppy seeds to third portion and spread over second layer. Cover with waxed paper and refrigerate overnight.
Unwrap and cut into 1/4 in. slices. Bake at 375 on an ungreased cookie sheet for 8-9 minutes, until slightly browned. Cool for 1 minute before removing from pan. Makes 20 cookies.
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