Scandinavian Raspberry Ribbons

Submitted by Leslie

"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!"

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 4 dozen

ingredients

• For Dough

• 1 cup unsalted butter, at room temperature
• 1⁄2 cup confectioners' sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 1⁄2 cups all-purpose flour
• 1⁄2 cup raspberry jam

• Icing

• 1⁄2 cup confectioners' sugar
• 2 teaspoons fresh lemon juice
• 1 1 teaspoon milk or 1 teaspoon water

directions

1. Preheat the oven to 375 degrees F.
2. Cover cookie sheet with parchment or baking paper.
3. Make the dough.
4. In a large bowl, cream the butter and sugar together with an electric mixer.
5. Add the egg yolk and vanilla and beat until light.
6. Add the flour, a little at a time, and mix until the dough is smooth.
7. Divide the dough into 4 parts.
8. 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.
9. With the side of your little finger, press a groove down the center of the length of each strand.
10. Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
11. Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.

12. To Decorate with icing:

13. Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
14. Drizzle the icing down the length of the hot cookies.
15. While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
16. When the frosting is set, transfer to an airtight tin.
17. Store in a cool place or freeze.

Reviews

[Cooking Creation]

I have been making these during holidays for years and they are always a major hit! They are delicious and almost too pretty to eat! I use a whole egg, 2 1/4 c flour, and white sugar instead of confectioners' for the dough. Also, I drizzle them with a cream cheese glaze: 1/2 c confectioners' sugar, 1/2 tsp vanilla, 2 tbsp softened butter, 2 oz softened cream cheese.

 

[J-Lynn]

Well, they taste good. I thought they would look pretty, too- but it is such a crumbly shortbread that by the time I put them on cookie trays they will be falling apart. And this was after the dough got a little crumbly (2 1/4 cups flour would be better), so I added a little of the egg white. The dough was then easy to handle. In the glaze, I added much more powdered sugar so that it held its shape on the cookie. I like the idea, and they are fast to make; but I'm going to look for similar recipes that are tweaked a little more.

 

[katia]

Just perfect! Very tasty and fast to make. I did have although some problems as it was impossible to roll the dough. As bunny mom already reviewed it was crumbly. But I pat down the dough using my palms. An amazing dessert. The cookie dough is so soft and tasty. More than 5 stars from me!!! Thanks for this great recipe!

 

[Muffin Goddess]

I made these for ZWT II, and I really enjoyed them! They were much simpler to make than they looked, and they were so tender and delicate. The dough was a tiny bit crumbly, but I didn't have any major problems rolling them directly on the cookie sheet. I had some raspberry rhubarb jam lying around, so I used that instead of plain raspberry. Very pretty cookies, too -- perfect for a holiday cookie tray. Thanks for posting!

 

[justcallmetoni]

initially, i too had some problem with the dough which more closely ressembled pie dough before adding the water than cookie dough. Gave up on the mixer and began working the dough by hand and it began to hang together a bit better. I was not able to get it to form 12 inch logs, but did manage 8 inches or so. Despite these early troubles, the efforts were well worth it as the cookies were superb with a light delicate shortbread-like cookie. the lemon glaze was the perfect match to the fruit. Keeping this recipe for my cooking trays. Thanks!