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Ribbon Icebox Cookies

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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min.
  • Makes
    20 cookies


  • 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


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