Finnish Ribbon Cakes Recipes

FINNISH RIBBON COOKIES RECIPE - (4/5)

Steps:

• Preheat oven to 375. Cream butter and sugar until light. Beat in yolk, vanilla and lemon zest. In a separate bowl, stir together the flour and salt and gradually add to the butter mixture, blending thoroughly. If the dough is too soft to handle, chill for 10 to 15 minutes. Divide dough in 3 even pieces, then roll each piece into ropes about 3/4 inch in diameter. Place the ropes 2 inches apart on ungreased baking sheets. Using your little finger, press a long groove down the center of each rope, taking care not to press all the way down to the sheet. Bake cookies for 10 minutes. Remove the sheets from the oven and carefully spoon the jam in the grooves down the center of each cookie. Return the baking sheets to the oven for 5 to 10 minutes until the cookies are firm to the touch and light golden brown. While the cookies are baking, mix the powdered sugar with 1 tablespoon water until smooth. As soon as the cookies come out of the oven, drizzle each ribbon with the glaze. Immediately cut the cookies at a 45 degree angle into 1 inch lengths. Allow cookies to cool for a few minutes before transferring to a wire rack. Cool completely.

FINNISH RIBBON CAKES

Steps:

• Preheat the oven to 375°F.
• In a large mixing bowl, beat butter and 1/2 cup granulated sugar until creamy.
• Beat in egg yolk, vanilla, and lemon peel.
• In a medium mixing bowl, stir together flour and salt.
• Gradually add flour mixture to butter mixture, blending thoroughly.
• Line a baking sheet with parchment paper (or leave ungreased).
• Shape dough into two logs about 1-inch in diameter and as long as your baking sheets.
• With the side of your little finger, press a long trench - lengthwise - down the center of each log. DO NOT press all the way down to the cookie sheet or your jam will leak out.
• Bake logs for 10 minutes.
• Remove logs from oven and spoon jam into the trenches.
• Return to oven for 5 - 10 minutes or until logs are firm to touch and a light golden brown.
• In a small bowl, combine the confectioner's sugar and lemon juice.
• While cookies are hot, drizzle them with the confectioner's sugar mixture (or spread along the sides of the logs).
• Cut at a 45 degree angle into 1 inch lengths.
• Let cool 5 minutes on baking sheet.
• Transfer to racks and let cool completely.
• Store in single layers in an airtight container.

BLUE RIBBON RED VELVET CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.