Cookie Calendar: Cherry Rum Ribbons

Have you ever picked up those manufacturer-sponsored cooking magazines in the grocery store? I don't generally, and the few that I have came from other people, except for the Christmas ones.

Actually, I think the Land O Lakes Holiday Cookies magazine I picked up in 2005 was perhaps the only company-sponsored one-off Christmas magazine I have, but it was well worth the purchase.

For one thing, it sports what would make Scott anoint it a worthy cooking resource: ample pictures. One for each recipes, in fact. Oh, does it makes your mouth water to see all those cookies!

Anyway, this particular recipe for Cherry Rum Ribbons sticks out in my mind as a favorite among all the cookies I made for school gifts that year. Mmm.

I love the pink and white stripes, which defy expectations and don't go for a minty taste. Instead of candy canes, I think of old-fashioned hat boxes.

Also, I'm a sucker for rum flavoring in desserts, and I'm a huge fan of dried cherries. I'd never tried the two flavors together, so I was eager to give this recipe a whirl.

These are excellent make-ahead cookies. You can take a midway-through break from the dough as it needs to chill before you do the slicing, and they're good freezers because they have no frosting or delicate bits.

Cookie Tip #15: Don't make your cookie baking a chore! Get into the spirit by putting on your favorite holiday movies or music in the background as you work, and don't be afraid to take a break to watch or dance, even if it means maybe making one less recipe than you intended. Relax a little! The holidays -- and baking -- are meant to be enjoyed.

Cherry Rum Ribbons
Source: Land O Lakes
Yield: 6 dozen cookies

These crisp layered refrigerator cookies are first formed in a pan and then ready to just slice and bake.

• 1 cup LAND O LAKES® Butter, softened


• 1 cup sugar


• 1 egg


• 2 tablespoons orange juice or water


• 1 teaspoon rum flavoring


• ⅛ teaspoon salt


• 3 cups all-purpose flour


• ½ teaspoon baking soda


• ½ cup dried cherries, chopped


• 3 drops red food color


• ½ cup coarse grain sugar

Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, rum flavoring and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.

Remove half of dough from bowl. Add cherries and food color to remaining dough in bowl. Beat at low speed until just mixed. Divide each dough in half again.

Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Press half of cherry dough evenly onto bottom of pan. Top with half of white dough. Repeat with remaining cherry and white dough, pressing each layer firmly and evenly. Cover with waxed paper or plastic food wrap; refrigerate until firm (at least 1 hour).

Heat oven to 375°F. Invert pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/8-inch slices using sharp knife. Cut each slice in half crosswise. Place 2 inches apart onto ungreased cookie sheets. Sprinkle with coarse grain sugar.

Bake for 8 to 9 minutes or until edges are firm and bottoms are lightly browned. Cool 1 minute; remove from cookie sheets.

Notes:
VARIATION: Chocolate Cherry Ribbons: Melt 1/3 cup real semi-sweet chocolate chips over low heat; cool. Mix into white dough. Continue as directed.

Recipe Tip
Dried cherries are available in the baking section near the dried fruit in the supermarket. Substitute sweetened dried cranberries if cherries are not available.

Recipe Tip
These cookies are perfect for freezing. Place between sheets of waxed paper in container with tight-fitting lid.

Nutritional notes:
Nutrition Facts (1 cookie): Calories: 60, Fat: 2.5g, Cholesterol: 10mg, Sodium: 35mg, Carbohydrates: 9g, Dietary Fiber: 0g, Protein: 1g

Download Cherry Rum Ribbons into MacGourmet.