The ZXD Recipe Collection

Nora’s Ribbon Cookies

My mom makes these cookies every year, after making them with her mom every year. This colorful shortbread is perfect with a cup of tea, and stands out on a plate full of cookies.


  • 1 c. butter
  • 1 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2½ c. shifted all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¼ c. chopped maraschino cherries
  • Red food coloring
  • 1 square (1-oz) unsweetened chocolate
  • ¼ c. finely chopped walnuts


Cream butter. Add sugar gradually; continue creaming until light and fluffy. Beat in eg and vanilla. Sift dry ingredients together and add to creamed mixture. Divide dough into three parts. Set aside ⅓ for vanilla layer; to ⅓, add cherries and tint lightly with red food coloring. Melt chocolate and add to remaining third with chopped nuts. Chill the three parts separately until easily handled. Then pat out in layers (with pink in the middle) in 9x5 loaf pan lined with waxed paper. Chill until firm, several hours to overnight. Remove from pan and paper and cut lengthwise into two long pieces. Cut into 1/8-inch slices and place on an ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes, until done but browned very slightly at the edges. Makes 6 dozen.