These cookies are festive and delicious and simple to make. It’s a recipe from the 1960’s my Mom found in a magazine. I love making them and have added some of my own additions to amp up the flavor. The recipe is totally adaptable add whatever flavors you like, nuts or shaved chocolate. Here’s how to make them:

Ribbon Cookies

makes approximately 36

1/2 c unsalted butter at room temperature

1/2 c shortening

1 c sugar

1/2 tsp baking soda

1/4 tsp salt

1 large egg at room temperature

2 tbs whole milk

1 tsp vanilla extract

3 c flour

zest of one orange

1/3 c (1 1/2 oz semisweet chocolate cut in pieces and melted

1/4 tsp cardamom

chopped nuts (optional)

Beat butter, shortening and sugar with mixer for 30 seconds, add sugar, baking soda and salt, beat until combined. Add the eggs, milk and vanilla continue to beat just until combined. Now add the flour beating until combined. Melt the chocolate either in microwave or Bain Marie.

Divide dough evenly in half. Line a 9×5 loaf pan with plastic wrap so that there is at least a 2 inch overhang. Mix half of the dough with the melted chocolate and the other half with the orange zest and cardamom. Divide each half in half again. Start with the chocolate dough press a half evenly in the bottom of the loaf pan, now a layer of the vanilla dough on top, another layer of chocolate and finish with the vanilla. Cover with the plastic wrap and chill in the refrigerator at least 1 hour or overnight. Note: You can mix in chopped nuts if you like either to the vanilla or chocolate dough.

Pre heat oven to 375 degrees. Remove the dough from the loaf pan, unwrap the plastic, cut into 3 equal pieces. Working with 1/3 at a time slice into approximately 1/4 inch thick slices (you should have 12 cookies from each half) and place on baking sheet lined with silpat or parchment 2 inches apart. Keep dough chilled in between slicing.

Bake for 10-12 minutes (I bake precisely 11 minutes) turning pan around halfway through baking (5 minutes) the edges will turn a very light brown (be careful not to overbake) Remove to cooling rack and let cool completely.

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