Ribbon Cookies

1 cup butter or margarine, softened

1½ cups sugar

1 egg

1 teaspoon vanilla extract

2½ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

¼ cup red candied cherries, diced

½ cup semisweet chocolate morsels, melted

¼ cup pecans, chopped

¼ cup green candied cherries, diced

Line bottom and sides of 9-inch loaf pan with aluminum foil.

With an electric mixer, cream butter. Gradually add sugar, beating well at medium speed. Add egg and vanilla; mix well.

In a separate bowl, combine flour, baking powder and salt. Gradually add to creamed mixture and combine well.

Divide dough into thirds, about 1 cup each. Stir red cherries into one portion, distributing well; press into prepared pan. Add chocolate and pecans to another portion and combine well; press into pan over cherry layer. Add green cherries to remaining dough; stir well and press into pan over chocolate layer. Cover and chill at least 3 hours.

Heat oven to 350 degrees.

Invert pan and remove dough; cut in half lengthwise. Cut each section of dough crosswise into -inch slices. Place 1½ inches apart on ungreased cookie sheets. Bake 10-12 minutes. Cool on wire racks.

Makes 54 cookies.

Nutrition values per serving: 85 calories, 4 g fat (2.5 g saturated), 10 g carbohydrates, 0 fiber, 1 g protein, 15 mg cholesterol, 40 mg sodium.