Ribbon Cookies Chris Peterson

2 ½ cups flour 1 ½ cups sugar

1 ½ teaspoons baking powder ½ teaspoon salt

1 egg beaten 1 cup of butter

1 tsp. vanilla 1/4 cup chopped red and green cherries

1/4 cup chopped pecans

1 ounce of sweet milk chocolate melted (can use Hershey's can bar - ½ of regular size)

2 Tablespoons of poppy seed

Sift flour, baking powder and salt. Cream butter, adding sugar and beat until light. Add egg and vanilla and beat until fluffy. Add flour mixture, mix well. Divide dough into 3 parts. Add chopped cherries to one part, nuts and melted chocolate to second part and poppy seed to the third. Line a narrow bread pan with wax paper and spray. Pat chocolate nut mixture on bottom, poppy seed over this, on top cherry mixture. Cover with wax paper. Chill several hours or overnight. Slice in half. Slice thin pieces off and bake in 400 oven for 10 minutes.