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1
Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy.
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2
Add egg, orange juice, rum flavoring and salt.
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3
Continue beating until well mixed.
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4
Add flour and baking soda; beat at low speed until well mixed.
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5
Remove half of dough from bowl.
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6
Add cherries and food color to remaining dough in bowl.
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7
Beat at low speed until just mixed.
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8
Divide each dough in half again.
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9
Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap.
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10
Press half of cherry dough evenly onto bottom of pan.
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11
Top with half of white dough.
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12
Repeat with remaining cherry and white dough, pressing each layer firmly and evenly.
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13
Cover with waxed paper or plastic food wrap; refrigerate at least 1 hour or until firm.
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14
Heat oven to 375F.
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15
Invert pan to remove dough.
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16
Peel off waxed paper.
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17
Place layered dough onto cutting surface.
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18
Cut loaf crosswise into 1/8-inch slices using sharp knife.
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19
Cut each slice in half crosswise.
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20
Place 2 inches apart onto ungreased cookie sheets.
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21
Sprinkle with coarse grain sugar.
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22
Bake 8-9 minutes or until edges are firm and bottoms are lightly browned.
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23
Cool 1 minute on cookie sheets; remove to cooling rack.
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24
Variation:
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25
Chocolate Cherry Ribbons: Melt 1/3 cup real semi-sweet chocolate chips over low heat; cool.
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26
Mix into white dough.
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27
Continue as directed.
