International Recipes
Scandinavian Raspberry Ribbons
Ingredients
- 1 cup (2 sticks) 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
- 1/2 cup confectioners' sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon cream, milk or water
Instructions
- Heat 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.
Makes 4 dozen.