Ribbon Icebox Cookies

Total Time

Prep: 25 min. + chilling Bake: 10 min.


20 cookies

Updated: Aug. 09, 2023
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
Ribbon Icebox Cookies Recipe photo by Taste of Home


  • 1/2 cup shortening
  • 2/3 cup sugar
  • 2 tablespoons beaten egg, room temperature
  • 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 5x3x2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Divide dough into thirds. Add cherries to 1 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. Remove dough from pan 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.

Nutrition Facts

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