Cherry Rum Ribbons
These crisp layered refrigerator cookies are first formed in a pan and then ready to just slice and bake.
45 min.prep time
6 dozen cookies
1 cup sugar
2 tablespoons orange juice or water
1 teaspoon rum flavoring
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup dried cherries, chopped
3 drops red food color
1/2 cup coarse grain sugar
Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, rum flavoring and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
Remove half of dough from bowl. Add cherries and food color to remaining dough in bowl. Beat at low speed until just mixed. Divide each dough in half again.
Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Press half of cherry dough evenly onto bottom of pan. Top with half of white dough. Repeat with remaining cherry and white dough, pressing each layer firmly and evenly. Cover with waxed paper or plastic food wrap; refrigerate until firm (at least 1 hour).
Heat oven to 375°F. Invert pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/8-inch slices using sharp knife. Cut each slice in half crosswise. Place 2 inches apart onto ungreased cookie sheets. Sprinkle with coarse grain sugar.
Bake for 8 to 9 minutes or until edges are firm and bottoms are lightly browned. Cool 1 minute; remove from cookie sheets.
Chocolate Cherry Ribbons: Melt 1/3 cup real semi-sweet chocolate chips over low heat; cool. Mix into white dough. Continue as directed.
Dried cherries are available in the baking section near the dried fruit in the supermarket. Substitute sweetened dried cranberries if cherries are not available.
These cookies are perfect for freezing. Place between sheets of waxed paper in container with tight-fitting lid.