Monday, December 24, 2012
Scandinavian Raspberry Ribbons
When he was younger, my father spent two years in Finland and naturally fell in love with a lot of their recipes and so many things from that area have made their way into our holiday traditions.
I'd like to share one of my favorites.
Raspberry ribbons are a delicious buttery tea-like cookie filled with raspberry jam.
What You'll Need:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 large egg yolk
1 teaspoon vanilla
2 1/2 all-purpose flour
1/2 cup raspberry jam
2 teaspoons fresh lemon juice
1 teaspoon cream
1/2 cup extra confectioners sugar
Preheat the oven to 375 degrees F. Cover cookie sheet with parchment or baking paper.
In a large bowl, cream the butter and sugar together until the sugar is fully incorporated. Add the egg yolk and vanilla and beat until light. Add the flour, little at a time, and mix until dough is smooth. No lumps!
Divide dough into fours. On a smooth surface, 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 or until the cookies feel firm to the touch. Remove from the oven and pipe (or spoon) jam into the grooves. Return to the oven for 5 to 10 minutes or until cookies are a 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.
Makes 4 dozen delicious cookies.