*  Exported from  MasterCook  *

                              RIBBON COOKIES

Serving Size  : 6    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -Patricia Dwigans fwds07a-
   2-1/2   c            Flour
   1-1/2   ts           Baking powder
     1/2   ts           Salt
   1       c            Shortening -- softened
   1-1/4   c            Sugar
   1                    Egg -- unbeaten
   1       t            Vanilla
     1/4   c            Candied cherries -- snipped,
                        - OR maraschino cherries
   1       oz           Unsweetened chocolate
                        - melted, 1 square
   2       tb           Poppy seeds

     Mix flour, baking powder and salt.  Cream
  shortening until light and fluffy, gradually adding
  sugar. Stir in egg and vanilla; beat well. Blend in
  flour mixture.

     Divide dough into 3 parts.  Add cherries to one,
  chocolate to second, and poppy seeds to third.  Into
  bottom of waxed paper lined 9x5x3-inch pan, pack
  cherry mixture evenly, then chocolate, then poppy
  seed. Refrigerate at least 24 hours.  Remove dough
  from pan; cut in half lengthwise, then crosswise into
  1/4-inch slices. On ungreased cookie sheets, bake 8-10
  minutes or till very light brown at 400°. Makes 6-7
  dozen.
 
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