INGREDIENTS:

• 1 cup butter
• 1 1/2 cups sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup chopped candied cherries, red or green
• 1/4 to 1/2 cup chopped pecans
• 1 ounce semisweet chocolate, melted

DIRECTIONS:

In a large mixing bowl with electric hand-held mixer, cream butter and sugar. Add egg and vanilla; beat thoroughly. Add flour combined with salt and baking powder; mix well.

Divide dough into three parts.
Add chopped cherries to one part, chopped 1/4 cup of chopped pecans and and melted chocolate to another, and add remaining 1/4 cup of chopped pecans to the third portion or leave plain. Line a small loaf pan with waxed paper; pack chocolate pecan dough into the bottom. Over chocolate pecan dough, pack cherry dough, then the plain or pecan mixture. Cover pan with waxed paper and place in refrigerator to chill thoroughly. When well chilled and hardened, turn out of pan and slice thinly. Place ribbon cookies on a greased baking sheet and bake at 400° for about 10 minutes, or until the edges begin to brown.
Makes about 6 dozen ribbon cookies.

INGREDIENTS:

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 eggs, separated
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tablespoons milk
• 1 cup sliced almonds
• 12 to 15 candied red and green cherries, halved

DIRECTIONS:

Preheat oven to 350 degrees.

Cream the butter then beat sugar in gradually. Add the egg yolks and extracts and beat until fluffy. Stir in about half the flour; add the milk then beat well. Stir in the remaining flour and knead just until blended in.

Shape into small balls, roll in lightly beaten egg whites, then in the almonds. Place on greased baking sheets and press a half cherry into the center of each ball. Bake for about 20 minutes, until lightly browned on bottoms. Cool on rack.
Makes 24 to 30 buttery almond balls.

INGREDIENTS:

• 1/2 cup butter
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 egg
• 3/4 cup sifted flour, sift before measuring
• 1/8 teaspoon salt

DIRECTIONS:

Cream butter and sugar; add vanilla and egg and beat until light. Add sifted flour and salt; mix well. Drop by half-teaspoonfuls onto greased baking sheets. bake at 350° for about 10 minutes, until edges are browned.
To keep these butter cookies crispy, store in an airtight container.