-Patricia Dwigans fwds07a- 1 ts Vanilla
2 1/2 c Flour 1/4 c Candied cherries; snipped,
1 1/2 ts Baking powder – OR maraschino cherries
1/2 ts Salt 1 oz Unsweetened chocolate;
1 c Shortening; softened – melted, 1 square
1 1/4 c Sugar 2 tb Poppy seeds
1 Egg; unbeaten
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.
Yields
6 dozen