Scandinavian Raspberry Ribbons
Ingredients
- 1 cup (2 sticks) 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
- 1/2 cup confectioners' sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon cream, milk or water
Instructions
- 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 make the decoration, 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.
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