21 Days of Cookies: Day 15
These uniquely shaped “ribbon” cookies were a big hit in my house — especially the middle bite with raspberry jam and almond cookie! In fact, my oldest son was slightly critical of the shape, because he would have preferred a little bit of raspberry with every bite.
Here’s the deal with this cookie: You make the dough, and shape it into four “logs” on the pan. I didn’t know they would spread so much. If I had this to do over again, I would probably use two pans and put two logs on each pan.
Then you create a trough in the middle of each log.
Par-bake the logs until the dough is somewhat set.
Remove from the oven and add your jam.
Then continue cooking until the cookies are fully cooked and browned. Crisp, brown, buttery edges are part of what makes this cookie so good. Again, I probably would only put two on a pan if I made these again, so I could really brown up the edges of each one.
Then using a bench scraper or pizza roller, cut each log into 1″ strips. I did it right there on the pan.
Then I drizzled them with the icing, right there on the pan.
I removed them to wire racks to cool completely and let the icing set. My icing was kind of thick and I didn’t want it to fuse the cookies together.
A pretty, delicious cookie (and, a pretty delicious cookie!). It makes a lot, so it’s perfect for cookie exchanges when you want something a bite different.
Raspberry Jam Ribbons
Ingredients
- 1 cup butter lightly salted
- 1½ cups powdered sugar
- 1 egg
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 1 tsp baking powder
- ¼ tsp salt
- 2½ cups all-purpose flour
- ½ cup raspberry jam or any other flavor fruit preserves
Icing
- 1 cup powdered sugar
- 2 tbsp milk, cream, or evaporated milk add more as necessary to reach desired consistency
- ½ tsp pure vanilla extract
Instructions
- Preheat oven to 350.
- Line two baking sheets with parchment.
- Cream butter and sugar.
- Add egg, almond extract, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together flour, salt, and baking powder. Add gradually to creamed mixture until well combined.
- Divide dough into four parts. On each sheet, make two logs of dough, about 4" wide and 12" long. You can use your hands for this, and put some flour on your hands and the dough to make it easier to handle.
- Use your thumb or hand to press an indentation, or trough, down the center of each log of dough.
- Bake for 10 minutes.
- Remove from oven and spoon jam into the trough.
- Return to the oven and continue to bake for 10-15 minutes longer, or until edges are browned.
- Cool on pan for about 10 minutes.
- Use a pizza roller or bench scraper to cut each log into 1" strips.
Frosting
- Combine powdered sugar, milk, and vanilla in a bowl and whisk until well combined and no lumps of powdered sugar remain. For best results, load a pastry piping bag with the frosting, or put it in a sandwich bag and snip off a corner.
- Drizzle frosting over cut bars.
- Remove bars to wire rack to set completely.
- Store in airtight container for up to one week.
