Scandinavian Raspberry Ribbons
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
Preheat 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.
