Raspberry Ribbons

First, I would like to apologize for the lack of posts in the past couple of months. Unfortunately, school and ballet schedules have kept me extremely busy, not allowing me to write up a post.

I do have a special treat for you today, though!

Christmas is approaching, so I would like to share with you a tantalizing holiday delight - Raspberry Ribbons!

 

These little bites of goodness are my favorite Christmas cookies around! They are like basic shortbread cookies completely dressed up in the most elegant way. Each bite is filled with sweet shortbread, tart jam, and a lemony icing that adds just the right touch. Is your mouth watering yet?

RASPBERRY RIBBONS From Beatrice O jakangas' Great Holiday Baking Book

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 large egg yolk

1 teaspoon vanilla

2 1/2 cups AP flour

Filling and Decoration

About 1/2 cup raspberry jam

1/2 cup powdered sugar

2 teaspoons fresh lemon juice

1 teaspoon cream, milk, or water

Preheat the oven to 375 degrees F. To make the dough, cream the butter and powdered 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 in diameter and the length of your cookie sheet. Place the strands about 2 inches apart on an ungreased cookie sheet. With the side of your little finger, press a grove down the center of the length of each strand. Bake for 10 minutes until the cookies feel firm to the touch. Remove the cookies from the oven and spoon jam into the grooves. Return to the oven for 5 to 10 minutes or until the cookies are light golden brown. To make the decoration, mix the powdered 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 about 48 cookies.