SCANDINAVIAN RASPBERRY RIBBONS
These are delicious little treats that are actually pretty simple to make. Don't let the long directions scare you off! You can substitute any kind of jam you like. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 40m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Cover cookie sheet with parchment or baking paper.
- Make the dough.
- In a large bowl, cream the butter and sugar together with an electric mixer.
- Add the egg yolk and vanilla and beat until light.
- Add the flour, a little at a time, and mix until the dough is smooth.
- Divide the dough into 4 parts.
- On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
- With the side of your little finger, press a groove down the center of the length of each strand.
- Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
- Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
- To Decorate with icing:.
- Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
- Drizzle the icing down the length of the hot cookies.
- While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
- When the frosting is set, transfer to an airtight tin.
- Store in a cool place or freeze.
RASPBERRY RIBBONS
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! -Patsy Wolfenden, Golden, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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