Ribbon Cookies are colorful treats


December 10, 2008|By Julie Rothman Special to The Baltimore Sun

Barbara Caine of Forest Hill was looking for a recipe for a ribbon cookie. She got the original recipe from a local television show some years ago. It is called a ribbon cookie because it is made by combining three colors of dough and then slicing it to look like a piece of ribbon.

Sylvia Foster of Baltimore sent in her recipe. It really is nothing more than a simple butter cookie enhanced with some oatmeal. What makes this cookie truly special is the way it looks. It can be tinted any three colors you like.

I made mine red, green and white (untinted) for Christmas. These cookies will look and taste great in any holiday cookie assortment, or all on their own any time of year.

Recipe request

* Shelley Dittenber of Fife Lake, Mich., is looking for a never-fail chocolate-chip-cookie recipe. She wants to make the cookies for her husband, who is recovering from a serious car accident.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

ribbon cookies

(makes about 5 1/2 dozen to 8 dozen)

3/4 cup butter or margarine, at room temperature

1 cup sugar

1 egg

2 teaspoons vanilla

2 cups sifted all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup quick-cooking oats

food coloring for tinting dough

Cream together butter and sugar. Add egg, then vanilla. Add flour, baking powder, salt and oats. Mix to combine. Divide dough into thirds.

Tint 1/3 of the dough red, 1/3 green and leave 1/3 untinted. Roll each piece into an 8-by-3-by- 1/2 -inch layer, then stack the 3 layers together with the plain layer in the center. Wrap and chill dough for 2 to 3 hours. Slice dough into 1/4 -inch slices then cut each slice in 1/2 or in thirds depending on what size cookie you prefer.

Bake at 375 degrees on ungreased cookie sheet for 8 to 10 minutes, until lightly browned.

Per cookie (based on 5 1/2 dozen): 50 calories, 1 gram protein, 2 grams fat, 1 gram saturated fat, 7 grams carbohydrate, trace fiber, 9 milligrams cholesterol, 22 milligrams sodium

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