Raspberry Ribbons

17 Dec

My mixer and I had some quality time yesterday. After seeing The Great Food Blogger Cookie Swap Round Up (Part 1, Part 2) I was inspired to cream together some butter and sugar, add an egg, and make a cookie or two. Suddenly I made the most delicious cookie I have ever eaten, Raspberry Ribbons. Made for the Cookie Swap by Elyse of The Cultural Dish. I kid you not, these are spectacular. I am not talking like make-these-every-few-years spectacular I’m saying my kids will probably make these for their kids at Christmas kind of spectacular. Try them. They are SUPER easy to make (and even easier to consume) and melt in your mouth. Have I raved enough yet? Make them for yourself and thank me. Well, thank Elyse really.

Raspberry Ribbons

Dough:

  • 2 sticks butter
  • 1/2 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour

Filling:

  • About a 1/2 cup raspberry preserves

Glaze:

  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons milk or heavy cream

Directions:

Prepare the dough by beating the butter and sugar until light and fluffy.  Beat in egg yolk and vanilla extract.  Then add in flour until just blended.  Mold the dough into a ball.

Preheat the oven to 350 degrees F.  Cut the dough into four equal pieces.  Roll each piece of dough into a rope about a foot long.  Place ropes on a baking pan and using your thumb or finger, press down on the rope to form a crease all the way down the center of each rope.

Bake the dough for 10 minutes and remove from the oven.  The cavity that you created will have puffed up a bit, but use it as a guide to fill in with the raspberry preserves.  Return to the oven and bake for an additional 5 to 10 minutes, or until the edges just start to turn a light brown.

Once ready, remove from the oven and allow to cool.  Meanwhile, prepare the topping.  In a bowl, mix together the sugar, lemon juice, and milk until combined.  Drizzle over the top of the cookies and allow to set for a few minutes.  Once the topping has set, cut about 1-inch cookies at a 45-degree angle.

::Tricks for these cookies::

1. Don’t overfill your little cookie valley – remember that the cookie sort of inflates and deflates.

2. If you add a little lemon zest to the dough, that’s totally cool.

3. The recipe originally called for the dough to set in the fridge for 45 minutes, but I couldn’t wait that long! I let the second half sit in the fridge but I personally liked it not refrigerated.

4. Your cookie valley should NOT be thin. Otherwise after the cookie is baked, it will fall apart. Raspberry preserves are heavier than a fluffy cookie.

5. Put the glaze in a ziplock and drizzle over cookies, less messy than using a spoon.

6. Use a pizza cutter to cut up the cookies!

 

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