Sunday, September 19, 2010

Striped Icebox Cookies

1 cup softened butter(no substitutes), 1-1/2 cups sugar, 1 egg, 1-1/2 cups flour, 1-1/2 t. baking powder, 1/4 t. salt, 1/4 cup chopped maraschino cherries (drained), 2 drops red food coloring, 1 square (1 oz) semisweet chocolate(melted), 1 T. nonpareils.

In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide into thirds; place in three bowls. Add cherries and red food coloring to one portion, chocolate to another portion and nonpareils to remaining portion.

Line a 9" x 5" x 3" loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Cover with plastic wrap and refrigerate for 2 hours or until firm.

Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4" slices. Place 1" apart on lightly greased baking sheets. Bake at 375 degrees for 10 - 12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield 5 dozen

No comments:

Post a Comment