FINNISH RIBBON CAKES

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Finnish Ribbon Cakes image

Pretty and delicious cookies that I like to make for special occasions such as teas, showers and Christmas. The original recipe is from Sunset's "Cookies" - I've just tweaked it a bit.

Provided by Acerast

Categories     Dessert

Time 40m

Yield 4 dozen

Number Of Ingredients 10

1 cup butter, softened
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla
1/2 teaspoon lemon peel, grated
2 1/2 cups flour (I prefer unbleached)
1/4 teaspoon salt
6 tablespoons raspberry jam (or more depending on your taste) or 6 tablespoons apricot jam (or more depending on your taste)
1/2 cup confectioners' sugar
1 tablespoon lemon juice or 1 tablespoon water

Steps:

  • Preheat the oven to 375°F.
  • In a large mixing bowl, beat butter and 1/2 cup granulated sugar until creamy.
  • Beat in egg yolk, vanilla, and lemon peel.
  • In a medium mixing bowl, stir together flour and salt.
  • Gradually add flour mixture to butter mixture, blending thoroughly.
  • Line a baking sheet with parchment paper (or leave ungreased).
  • Shape dough into two logs about 1-inch in diameter and as long as your baking sheets.
  • With the side of your little finger, press a long trench - lengthwise - down the center of each log. DO NOT press all the way down to the cookie sheet or your jam will leak out.
  • Bake logs for 10 minutes.
  • Remove logs from oven and spoon jam into the trenches.
  • Return to oven for 5 - 10 minutes or until logs are firm to touch and a light golden brown.
  • In a small bowl, combine the confectioner's sugar and lemon juice.
  • While cookies are hot, drizzle them with the confectioner's sugar mixture (or spread along the sides of the logs).
  • Cut at a 45 degree angle into 1 inch lengths.
  • Let cool 5 minutes on baking sheet.
  • Transfer to racks and let cool completely.
  • Store in single layers in an airtight container.

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