Monday, December 21, 2009

Ribbon cookies

These were from my 1991 Christmas with Southern Living Book. I cooked from this series of books a lot for the holiday. I modified the recipe so that the saturated fat and cholesterol would be lower. In the Ribbon Cookie recipe they call for Butter, you can use it if you wish. My recipe uses Crisco buttered flavored shortening*.

Ribbon Cookies

1 cup Crisco Buttered flavored shortening
1 1/2 cups Sugar
1 egg
1 teaspoon Vanilla extract
1/4 teaspoon Almond Extract
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped candied Cherries, divided
1 (1oz) square unsweetened chocolate, Melted
1/2 cup chopped Almonds

Line bottom and sides of a 9x5x3" loaf pan with aluminum foil. set aside
Beat shortening in a large mixing bowl at medium speed , gradually add sugar and beat well.
Add egg and flavorings, beat well.

Combine flour and baking powder and salt. Add to above mixture. Note the dough will be stiff.

Now turn out onto a board and divide into three(3) equal parts.
1. To the first part add 1/2 iof the chopped cherries, mix well. Press into the bottom of the lined pan.
2. To the second part knead the chocolate and almonds. Press over the first part in the lines pan.
3. Now the the third and finally part mix the rest of the cherries into it. Press on top of the chocolate part.

Now cover and refrigerate for 8 hours. Remove from fridge and Invert out onto cutting board, remove foil.
Cut dough lenghwise into thirds (about 1 1/2" strips). Now start cutting each strip into 1/4" slices.
Place on Ungreased cookie sheet about 1" apart. Bake at 350 degree fahrenheit oven for 12-14 minutes. Cool on wire rack. Yield about 7 dozen

* using Crisco buttered flavored shortening will cut the sat fat by half. As to the Cholesterol it has Zero.

disclaimer:I have not received any compensation from The J.M. Smucker Company the makers of Crisco products.

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