Swedish Raspberry Ribbons
Oct 11, 2023 22:01:54 GMT -5
Post by maybetoday on Oct 11, 2023 22:01:54 GMT -5
Swedish raspberry ribbons
Makes 24 to 36 cookies
30m prep time
30m cook time
25m inactive
FOR THE COOKIES:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup powdered sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups seedless raspberry jam
FOR THE GLAZE:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
TO MAKE THE COOKIES:
Preheat oven to 350°F and line a large cookie sheet with parchment paper, set aside.
In a bowl whisk together flour, baking powder, and salt, set aside.
In another bowl beat butter, granulated sugar, and powdered sugar until light and fluffy, about 2 to 3 minutes on medium speed. Scrape the sides and bottom of the bowl as needed.
Beat in egg, vanilla extract, and almond extract, scrape the bowl as needed.
On a low speed, gradually add in the dry-ingredients making sure not to over mix the dough.
Divide the dough into three portions and roll the dough into long logs about 12 to 14 inches in length.
Place each log onto the baking sheets, flatten each log a little bit.
Use a teaspoon or your finger to create an indentation into each log, fill the indentation with jam. Bake for 10 to 14 minutes until the cookie edges are slightly golden, let cookies cool completely. While still hot, spread on some more of the jam.
TO MAKE THE GLAZE:
In a bowl whisk the powdered sugar with the milk, stirring until completely smooth.
Drizzle on top of cooled cookies and then slice into 4-inch portions. Let glaze harden before storing the cookies into a plastic storage container.
NOTE: These cookies spread, so give them a good four to five inches between each other, or bake them on separate pans.
link
Makes 24 to 36 cookies
30m prep time
30m cook time
25m inactive
FOR THE COOKIES:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup powdered sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups seedless raspberry jam
FOR THE GLAZE:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
TO MAKE THE COOKIES:
Preheat oven to 350°F and line a large cookie sheet with parchment paper, set aside.
In a bowl whisk together flour, baking powder, and salt, set aside.
In another bowl beat butter, granulated sugar, and powdered sugar until light and fluffy, about 2 to 3 minutes on medium speed. Scrape the sides and bottom of the bowl as needed.
Beat in egg, vanilla extract, and almond extract, scrape the bowl as needed.
On a low speed, gradually add in the dry-ingredients making sure not to over mix the dough.
Divide the dough into three portions and roll the dough into long logs about 12 to 14 inches in length.
Place each log onto the baking sheets, flatten each log a little bit.
Use a teaspoon or your finger to create an indentation into each log, fill the indentation with jam. Bake for 10 to 14 minutes until the cookie edges are slightly golden, let cookies cool completely. While still hot, spread on some more of the jam.
TO MAKE THE GLAZE:
In a bowl whisk the powdered sugar with the milk, stirring until completely smooth.
Drizzle on top of cooled cookies and then slice into 4-inch portions. Let glaze harden before storing the cookies into a plastic storage container.
NOTE: These cookies spread, so give them a good four to five inches between each other, or bake them on separate pans.
link