One thing I enjoy most about our holiday cookie exchanges are the stories shared by friends about the cookies they’ve chosen to share at the party. My friend Carol made these cookies and these are the same cookies she’s made every year during the holidays with her family since she was a child. Aside from the beautiful layers, the combination of a chocolate cookie, cherry cookie and poppyseed cookie is delicious together!
recipe from Good Housekeeping Cookbook: Copyright 1963
2 1/2 cups shifted, all-purpose flour
1 1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1 cup soft shortening
1 1/4 cups granulated sugar
1 egg, unbeaten
1 teaspoon vanilla
1/4 cup snipped candied cherries
1 square unsweetened chocolate, melted
2 tablespoons poppy seeds
1. Sift flour with baking powder and salt.
2. Cream shortening until light and fluffy, gradually adding sugar. Stir in egg and vanilla; beat well. Blend in flour mixture.
3. Divide dough into three parts; add cherries to one part, chocolate to second part, and poppy-seeds to third part.
4. Into bottom of wax-paper-lined 9″ x 5″ x 3″ loaf pan, pack cherry mixture evenly; next, pack in chocolate mixture, then poppy-seed mixture. Cover with wax paper; refrigerate at least 24 hrs.
5. To Bake: Start heating oven to 375 degrees. Remove dough from pan; cut in half lengthwise, then crosswise into 1/4 inch slices. On ungreased cookie sheet, bake 8 to 10 min., or until very light brown. Makes 6-7 dozen.