These Ribbon Cookies are a stunning holiday treat that combines three classic flavors in one bite. The dough is divided into three distinct layers: sweet candied cherries, rich melted chocolate, and crunchy poppy seeds. After chilling, the log is sliced to reveal a beautiful striped pattern. The texture is crisp on the edges and tender in the center, offering a delightful contrast. They are perfect for Christmas cookie exchanges, festive gatherings, or as a thoughtful gift in a tin. The vanilla-infused shortening base provides a buttery richness that balances the sweetness of the candied fruit and chocolate.
Ribbon Cookies
Description
These Ribbon Cookies are a stunning holiday treat that combines three classic flavors in one bite. The dough is divided into three distinct layers: sweet candied cherries, rich melted chocolate, and crunchy poppy seeds. After chilling, the log is sliced to reveal a beautiful striped pattern. The texture is crisp on the edges and tender in the center, offering a delightful contrast. They are perfect for Christmas cookie exchanges, festive gatherings, or as a thoughtful gift in a tin. The vanilla-infused shortening base provides a buttery richness that balances the sweetness of the candied fruit and chocolate.Ingredients
Directions
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Preheat oven to 400F (200C).
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In a small bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large bowl, cream the shortening until light and fluffy. Gradually add sugar and beat until well combined.
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Stir in the egg and vanilla extract; beat until smooth.
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Gradually blend in the flour mixture until a soft dough forms.
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Divide the dough into three equal portions.
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To the first portion, stir in the snipped candied cherries.
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To the second portion, stir in the melted unsweetened chocolate.
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To the third portion, stir in the poppy seeds.
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Line the bottom of a 9x5x3-inch loaf pan with waxed paper or parchment paper.
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Pack the cherry dough evenly into the bottom of the pan.
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Layer the chocolate dough on top of the cherry layer, pressing down gently.
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Layer the poppy seed dough on top, pressing down gently to create a firm, even log.
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Refrigerate the dough for at least 24 hours, or until firm.
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Remove the dough from the pan and peel off the paper.
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Cut the log in half lengthwise, then slice each half crosswise into 1/4-inch thick slices.
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Place slices on ungreased cookie sheets, about 1 inch apart.
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Bake for 8-10 minutes, or until the edges are very light brown.
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Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 914.2kcal
- % Daily Value *
- Total Fat 41.0g64%
- Saturated Fat 13.8g69%
- Cholesterol 0.0mg0%
- Sodium 1802.6mg76%
- Total Carbohydrate 126.9g43%
- Dietary Fiber 3.0g12%
- Sugars 50.4g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The long chilling time (24 hours) is crucial for the dough to set firmly, allowing for clean slicing and distinct ribbon layers.
If using maraschino cherries, ensure they are thoroughly drained and patted dry to prevent soggy dough.
You can substitute butter for the shortening for a richer flavor, though the texture may spread slightly more.
Store cooled cookies in an airtight container at room temperature for up to 1 week.
