-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
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
Yields
6 Dozen
