Holiday Ribbon Cookies

 

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.