Recipe: Ribbon Cookies (pistachio, cherry and chocolate layers, makes 100 cookies)

RIBBON COOKIES

"Ribbon candy is very popular at Christmastime, and these cookies have similar colorful stripes. I found a three-flavored cookie recipe in a Southern Living cookbook, but gave it some new flavors and twists. This version keeps very well, always a boon at the holidays."



2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup minced candied cherries
1/4 cup finely chopped unsalted natural pistachios
2 drops green liquid food coloring (optional)
1/2 ounce unsweetened chocolate, melted
1/4 cup miniature semisweet chocolate chips

Line bottom and sides of a 4x8-inch straight-sided loaf pan with plastic wrap, using enough to overhang all sides; set aside.

Whisk flour, salt, and baking powder together in a small bowl.

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes; beat in vanilla. Beat in egg. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour, mixing just until blended. Divide dough into three equal parts and place in individual bowls.

Add cherries to one, stir until combined, and pat in an even layer in loaf pan.

Add pistachios to another, stir until combined, and stir in food coloring, if using. Pat into an even layer on top of cherry layer.

Stir melted chocolate and chocolate morsels into the third part of the dough until well blended, and pat in an even layer on top of pistachio layer.

Fold plastic wrap over dough to cover completely and refrigerate until firm enough to slice, at least 4 hours or overnight.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper.

Unwrap loaf pan and unmold cookie dough by pulling up on plastic wrap to aid the process. Peel plastic completely away. Cut 1/4-inch-thick slices crosswise off end of loaf. Lay slices flat on work surface so that various layers of cookie are horizontal in front of you. Cut each cookie into 4 pieces, top to bottom, so that each slice has all 3 flavors. Place 2 inches apart on cookie sheets.

Bake just until light golden brown, about 10 minutes. Slide parchment onto racks to cool cookies completely.

RECIPE NOTE:
The ribbon candy that these cookies are based upon, while very American, has its roots in France and Italy, where confectioners have been pulling sugar at least since the Renaissance.

Makes 100 cookies
Source: A Baker's Field Guide to Christmas Cookies by Dede Wilson