Scandinavian Raspberry Ribbons

READY IN: 40mins
Recipe 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!

Top Review by 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.

Ingredients Nutrition

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.

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