Christmas Ribbon Cookies Recipes

RIBBON COOKIES

Steps:

• Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
• In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
• Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
• Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
• Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
• Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
• Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
• Cool on wire rack.

CHRISTMAS RIBBON COOKIES

Steps:

• Cream butter and sugar well, till very creamy. Add egg and vanilla and beat. Stir or sift flour, salt and baking powder and stir into the butter mixture. Add flour if necessary to make it easy to handle. Divide dough into three equal portions. To one, add slivered almonds, almond extract and green food coloring to the desired color. To the next, add & work in melted chocolate. To the third, add chopped cherries. By hand, shape into a three-layered rectangle about 1 1/2 X 2 X 10". Refrigerate overnight. Grease cookie sheet and cut the cookies with a sharp knife so that each one has the three layers. Place on cookie sheet and bake at 400 degrees for 8 - 10 minutes, checking to see that they don't get brown.

CHRISTMAS SLICE-AND-BAKE COOKIES

Steps:

• 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.
• 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.
• 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.
• 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.
• Bake about 10 minutes or until light brown. Immediately remove from cookie sheets to cooling racks.

RIBBON ICEBOX COOKIES

Steps:

• Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , 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; spread over second layer. Cover with waxed paper; refrigerate overnight., Unwrap 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.