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.
Ingredients
- ¾ cup butter softened
- 1 ¼ cups confectioners sugar
- 1 large egg
- 2 ¼ cups all purpose flour divided
- ¼ cup chopped and drained maraschino cherries
- ¼ cup unsweetened cocoa powder
- 1 egg white lightly beaten
Instructions
- Step 1- Beat butter, sugar and egg in a large bowl at medium speed until creamy.
- Gradually beat in 2 cups of flour.
- Place 1 cup of dough in a separate bowl and set aside. This will be for your chocolate portion.
- In the other bowl stir in maraschino cherries and the remaining ¼ cup flour and mix. This is now your cherry portion.
- Divide your cherry portion in half.
- Wrap each piece with plastic wrap. Set in fridge for an hour.
- Step 2- Now add your cocoa powder to the remaining dough and blend well. This is now your chocolate portion.
- Divide chocolate portion in half.
- Roll each half into a 6 by 3 inch rectangle.
- Wrap each piece with plastic wrap and set in fridge for an hour.
- Step 3- Unwrap the dough.
- Brush the top of each chocolate portion with egg white. Lay the cherry portion on top of the chocolate portion.
- Wrap these back up with plastic and set in fridge for an hour.
- Step 4- Unwrap each stack.
- Cut each stack in half lengthwise to make 2 (6 by 1 ½ inch) strips.
- Brush the top of 1 strip with egg white, then lay the next stack on top making sure to alternate the colour.
- Wrap them up in plastic again and set in freezer for 30 minutes.
- Repeat this with the remaining stack.
- Step 5- Unwrap each stack.
- Cut each stack into 3 (6 by ½ inch) strips.
- Turn strips on their sides and brush with egg white.
- Now stack strips alternating colours.
- Wrap them up in plastic again and freeze for 30 minutes.
- Repeat this with the remaining stack.
- Step 6- Preheat your oven to 350 degrees.
- Line baking sheets with parchment.
- Step 7- Using a sharp knife carefully cut stacks into ¼ inch slices.
- Place these on baking sheets on parchment.
- Pop the sheets in the oven for 10 to 12 minutes. Edges should be lightly browned.
- Let cool on pan for about 2 minutes.
- Remove from pans and cool completely on wire racks.
- Serve with a smile or in a nice Christmas tin as gifts.