| 1 | cup butter or margarine, softened |
| 1/2 | cup sugar |
| 1 | teaspoon vanilla |
| 1 | egg |
| 2 1/4 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1 | oz unsweetened baking chocolate, melted, cooled |
| 1/4 | cup chopped walnuts |
| 2 | tablespoons finely chopped drained maraschino cherries |
| 2 | tablespoons poppy seed |
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | Bake about 10 minutes or until light brown. Immediately remove from cookie sheets to cooling racks. |
|
| Cookie dough can be covered and refrigerated for up to 24 hours before baking, or dough can be frozen in an airtight container for up to 9 months. |
Nutrition Information:
45 ( 25); 3g ( 1 1/2g, 0g); 10mg; 35mg; 4g ( 0g, 1g); 0g 0%; 0%; 0%; 0% 1/2 ; 0 ; 1/2 0