Here is a classic recipe for the red and chocolate ribbon cookies. Ann Tanenbaum got this recipe for me from her daughters, who make the cookies frequently. The red stripe could be green or even blue for any festive occasion. It's a rich, buttery cookie that pleases all.

Ribbon Cookies

1 c butter, softened
1 and 1/4 c sugar
1 egg
1 tsp vanilla
2 and 1/4 c flour
1 and 1/2 level tsp baking powder
1 square unsweetened baking chocolate, melted and cooled
1/4 c finely chopped nuts: walnuts or pecans
red food coloring

1. Cream butter and sugar well.
2. Add egg and vanilla and beat well.
3. Combine flour and baking powder.
4. Add flour mixture gradually to butter mixture. Stir well.
5. Divide dough into three separate bowls.
6. Stir chocolate and nuts into dough in one bowl.
7. Color the dough in another bowl with red food coloring.

Line a 9x5x3 loaf pan with waxed paper.

8. Pack the plain dough into the pan and smooth it off.
9. Drop the chocolate dough evenly over the plain dough, and spread evenly.
10. Repeat with pink dough.
11. Fold the waxed paper over the top and smooth and press down gently to make a loaf.
12. Chill at least 24 hours.
13. Remove from pan and peel off the waxed paper.
14. Cut the loaf in half lengthwise. Then cut each half into 1/4 inch slices.

15. Place 1 inch apart on ungreased cookie sheet.

Bake ten minutes. Do not allow the cookies to brown.