Christmas Ribbon Cookie Recipe


2 cups butter (room temperature)
2 cups sugar
2 eggs, beaten
1 tsp. vanilla
4-1/2 cups flour
2-1/2 tsp. baking powder
3/4 tsp. salt
1 cup candied cherries, finely chopped
2 squares unsweetened chocolate, melted and cooled
1/3 cup poppy seeds
1/2 cup pecans, chopped finely
Food coloring (red and green)


In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add in flour, baking powder and salt. Mix well.

Divide dough into 3 parts.

To one part add the cherries and mix well. Add red food coloring and mix well.

To the second part add the melted chocolate and pecans.

To the third part add the poppy seeds. Add green food coloring and mix well.

Take one part and form into a long flat rectangle, about 12 to 18 inches long and about 2 to 3 inches wide. Form the second piece the same, and place it across the top of the first. Repeat with the third piece.

Wrap cookie dough in waxed paper and refrigerate overnight.

Preheat oven to 375° F.

Cut dough into 1/8 inch slices.

Bake for 10 to 15 minutes.

Yield:  About 36 cookies.

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