St. Petersburg Times: Photo gallery   Bake two, they're small
photoRibbon Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped candied cherries, divided
1 ounce unsweetened chocolate, melted
1/4 cup chopped almonds

Line bottom and sides of 9-inch loaf pan with aluminum foil. Beat butter at medium speed with electric mixer until creamy. Beat in sugar gradually. Add egg, vanilla and almond extract; mix well. Combine flour, baking powder and salt. Gradually add to butter, mixing until well blended. Dough will be stiff.

Divide dough into thirds. Add half the cherries to a third, kneading to blend. Press into bottom of prepared pan. Knead melted chocolate and almonds into another third. Press evenly over cherry layer. Add remaining cherries to remaining third of dough and press evenly over chocolate layer. Cover and refrigerate at least 8 hours. When ready to bake, heat oven to 350 degrees. Invert pan; remove foil from dough.

Cut dough lengthwise into 3 strips. Cut each strip crosswise into 1/4-inch slices. Place 1 inch apart on ungreased baking sheets. Bake 10 to 12 minutes. Cool on racks.

Makes 6 to 7 dozen cookies.

From Kathleen Purvis, food editor, Charlotte (N.C.) Observer

[Times photo: Patty Yablonski]