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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 30 |
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I've been using this recipe ever since I was a little girl. I like it because it's easier than making cutout cookies. You can easily mix-and-match your favorite ingredients to create different looks. Patricia Reese, Pewaukee, Wisconsin Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
1 egg |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup chopped maraschino cherries, drained |
2 drops red food coloring |
1 ounce semisweet chocolate, melted |
1 tablespoon nonpareils |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide into thirds; place in three bowls. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion.
3. Line a 9-in. x 5-in. 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.
4. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 5 dozen.
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