Ribbon Icebox Cookies

• 1/2 cup shortening
• 2/3 cup sugar
• 2 tablespoons beaten egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons red candied cherries, chopped
• 1/2 ounce unsweetened chocolate, melted
• 2 teaspoons poppy seeds

1. Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight.
3. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased
4. . Bake at 375u0b0 for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

shortening, sugar, beaten egg, vanilla, flour, baking powder, salt, red candied cherries, chocolate, poppy seeds

Taken from www.tasteofhome.com/recipes/ribbon-icebox-cookies/ (may not work)