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Scandinavian Raspberry Ribbons

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Ingredients

Adjust Servings:
1 cup 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 1 teaspoon milk or 1 teaspoon water

Nutritional information

940.1
Calories
435 g
Calories From Fat
48.4 g
Total Fat
29.9 g
Saturated Fat
169.5 mg
Cholesterol
23.8 mg
Sodium
117.6 g
Carbs
2.6 g
Dietary Fiber
49.2 g
Sugars
9.4 g
Protein
855g
Serving Size

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Scandinavian Raspberry Ribbons

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    Cuisine:

    Well, they taste good. I thought they would look pretty, too- but it is such a crumbly shortbread that by the time I put them on cookie trays they will be falling apart. And this was after the dough got a little crumbly (2 1/4 cups flour would be better), so I added a little of the egg white. The dough was then easy to handle. In the glaze, I added much more powdered sugar so that it held its shape on the cookie. I like the idea, and they are fast to make; but I'm going to look for similar recipes that are tweaked a little more.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Scandinavian Raspberry Ribbons, These are delicious little treats that are actually pretty simple to make Don’t let the long directions scare you off! You can substitute any kind of jam you like Hope you enjoy!, Well, they taste good I thought they would look pretty, too- but it is such a crumbly shortbread that by the time I put them on cookie trays they will be falling apart And this was after the dough got a little crumbly (2 1/4 cups flour would be better), so I added a little of the egg white The dough was then easy to handle In the glaze, I added much more powdered sugar so that it held its shape on the cookie I like the idea, and they are fast to make; but I’m going to look for similar recipes that are tweaked a little more , I have been making these during holidays for years and they are always a major hit! They are delicious and almost too pretty to eat! use a whole egg, 2 1/4 c flour, and white sugar instead of confectioners’ for the dough Also, I drizzle them with a cream cheese glaze: 1/2 c confectioners’ sugar, 1/2 tsp vanilla, 2 tbsp softened butter, 2 oz softened cream cheese


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    Steps

    1
    Done

    Preheat the Oven to 375 Degrees F.

    2
    Done

    Cover Cookie Sheet With Parchment or Baking Paper.

    3
    Done

    Make the Dough.

    4
    Done

    in a Large Bowl, Cream the Butter and Sugar Together With an Electric Mixer.

    5
    Done

    Add the Egg Yolk and Vanilla and Beat Until Light.

    6
    Done

    Add the Flour, a Little at a Time, and Mix Until the Dough Is Smooth.

    7
    Done

    Divide the Dough Into 4 Parts.

    8
    Done

    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.

    9
    Done

    With the Side of Your Little Finger, Press a Groove Down the Center of the Length of Each Strand.

    10
    Done

    Bake For 10 Minutes Until the Cookies Feel Firm to the Touch. Remove from the Oven and Spoon or Pipe Jam Into the Grooves.

    11
    Done

    Return to the Oven For 5 to 10 Minutes or Until Cookies Are Very Pale Golden Brown.

    12
    Done

    to Decorate With Icing:

    13
    Done

    Mix the Confectioners' Sugar, Lemon Juice and Cream in a Small Bowl to Make a Smooth Icing.

    14
    Done

    Drizzle the Icing Down the Length of the Hot Cookies.

    15
    Done

    While the Cookies Are Still Warm, Cut Them at a 45 Degree Angle Into 1-Inch Lengths. Let Cool on the Baking Sheets.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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