Ribbon Icebox Cookies Recipe

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Ribbon Icebox Cookies Recipe
Ribbon Icebox Cookies Recipe photo by Taste of Home
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Ribbon Icebox Cookies Recipe

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Three ribbons of flavor—cherry, chocolate and poppy seed—combine into one tender, Neapolitan-style cookie. My mom made these when we were kids. They are so good. —Karlyne Moreau, Yakima, Washington
Featured In: Neapolitan Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.

Ingredients

  • 1/2 cup shortening
  • 2/3 cup sugar
  • 2 tablespoons beaten egg
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons red candied cherries, chopped
  • 1/2 ounce unsweetened chocolate, melted
  • 2 teaspoons poppy seeds

Directions

Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 20 cookies.
Originally published as Ribbon Icebox Cookies in Cooking for 2 Winter 2008, p11

Nutritional Facts

1 each: 109 calories, 6g fat (2g saturated fat), 6mg cholesterol, 48mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1/2 cup shortening
  • 2/3 cup sugar
  • 2 tablespoons beaten egg
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons red candied cherries, chopped
  • 1/2 ounce unsweetened chocolate, melted
  • 2 teaspoons poppy seeds
  1. Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight.
  3. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 20 cookies.
Originally published as Ribbon Icebox Cookies in Cooking for 2 Winter 2008, p11

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Miss Jen User ID: 4371293 99067
Reviewed Dec. 16, 2010

"I had a little trouble with two layers being crumbly and hard to slice, ending up with only 15 cookies. I subbed pistachios for the poppy seeds and made it spumoni cookies, and used butter flavored shortening, although next time I will use real butter. The grown ups liked these alot, but I only give it 3 stars since my kids didn't like them at all. I do think I will make them again and tweek around with the egg amounts to get it moist enough."

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