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A wonderful, but slightly complicated cookie to put together. Tastes fantastic and will impress all your friends and family if you can master these little things.
Author: Paula Deen
  • 3/4 cup butter softened
  • 1 1/4 cups confectioners sugar
  • 1 large egg
  • 2 1/4 cups all purpose flour divided
  • 1/4 cup chopped and drained maraschino cherries
  • 1/4 cup unsweetened cocoa powder
  • 1 egg white lightly beaten
  1. Step 1- Beat butter, sugar and egg in a large bowl at medium speed until creamy.
  2. Gradually beat in 2 cups of flour.
  3. Place 1 cup of dough in a separate bowl and set aside. This will be for your chocolate portion.
  4. In the other bowl stir in maraschino cherries and the remaining 1/4 cup flour and mix. This is now your cherry portion.
  5. Divide your cherry portion in half.
  6. Wrap each piece with plastic wrap. Set in fridge for an hour.
  7. Step 2- Now add your cocoa powder to the remaining dough and blend well. This is now your chocolate portion.
  8. Divide chocolate portion in half.
  9. Roll each half into a 6 by 3 inch rectangle.
  10. Wrap each piece with plastic wrap and set in fridge for an hour.
  11. Step 3- Unwrap the dough.
  12. Brush the top of each chocolate portion with egg white. Lay the cherry portion on top of the chocolate portion.
  13. Wrap these back up with plastic and set in fridge for an hour.
  14. Step 4- Unwrap each stack.
  15. Cut each stack in half lengthwise to make 2 (6 by 1 1/2 inch) strips.
  16. Brush the top of 1 strip with egg white, then lay the next stack on top making sure to alternate the colour.
  17. Wrap them up in plastic again and set in freezer for 30 minutes.
  18. Repeat this with the remaining stack.
  19. Step 5- Unwrap each stack.
  20. Cut each stack into 3 (6 by 1/2 inch) strips.
  21. Turn strips on their sides and brush with egg white.
  22. Now stack strips alternating colours.
  23. Wrap them up in plastic again and freeze for 30 minutes.
  24. Repeat this with the remaining stack.
  25. Step 6- Preheat your oven to 350 degrees.
  26. Line baking sheets with parchment.
  27. Step 7- Using a sharp knife carefully cut stacks into 1/4 inch slices.
  28. Place these on baking sheets on parchment.
  29. Pop the sheets in the oven for 10 to 12 minutes. Edges should be lightly browned.
  30. Let cool on pan for about 2 minutes.
  31. Remove from pans and cool completely on wire racks.
  32. Serve with a smile or in a nice Christmas tin as gifts.