| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
6 |
Dozen |
INGREDIENTS
|
|
-Patricia Dwigans fwds07a- |
| 2 1/2 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Shortening; softened |
| 1 1/4 |
c |
Sugar |
| 1 |
|
Egg; unbeaten |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Candied cherries; snipped, OR maraschino cherries |
| 1 |
oz |
Unsweetened chocolate; melted, 1 square |
| 2 |
tb |
Poppy seeds |
INSTRUCTIONS
Mix flour, baking powder and salt. Cream shortening until light and
fluffy, gradually adding sugar. Stir in egg and vanilla; beat well. Blend
in flour mixture.
Divide dough into 3 parts. Add cherries to one, chocolate to second,
and poppy seeds to third. Into bottom of waxed paper lined 9x5x3-inch pan,
pack cherry mixture evenly, then chocolate, then poppy seed. Refrigerate at
least 24 hours. Remove dough from pan; cut in half lengthwise, then
crosswise into 1/4-inch slices. On ungreased cookie sheets, bake 8-10
minutes or till very light brown at 400~. Makes 6-7 dozen.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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