Ribbon Cookies

From IckyWiki

From A Baker's Field Guide to Christmas Cookies, by Dede Wilson, 2003

More like Spumoni than Ribbon Candy.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1/4 cup minced candied cherries
• 1/4 cup finely chopped unsalted pistachios
• 2 drops green liquid food coloring (optional)
• 1/2 oz unsweetened chocolate, melted
• 1/4 cup mini semisweet chocolate chips

Instructions

1. Line bottom and sides of a 4x8 inch straight-sided loaf pan with plastic wrap, using enough to overhang all sides
2. Whisk flour, salt, and baking powder together in a small bowl
3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes. Beat in vanilla. Beat in egg. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour, mixing just until blended. Divide dough into three equal parts and place in individual bowls. Add cherries to one, stir until combined, and pat in an even layer in loaf pan. Add pistachios to another, stir until combined, and stir in food coloring, if desired. Pat into an even layer on top of cherry layer. Stir melted chocolate and chocolate morsels into the third until well blended, and pat in an even layer on top of pistachio layer. Fold plastic wrap over dough to cover completely and refrigerate until firm enough to slice, at least 4 hours.
4. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
5. Unwrap loaf pan and unmold cookie dough by pulling up on plastic wrap to aid the process. Peel plastic completely away. Cut 1/3 inch thick slices crosswise off end of loaf. Lay slices flat on work surface so that various layers of cookie are horizontal in front of you. Cut each cookie into 4 pieces, top to bottom, so that each slice has all 3 flavors. Place 2 inches apart on cookie sheets. Bake just until light golden brown, about 10 minutes. Slice parchment onto racks to cool completely.