Raspberry Ribbons


These cookies from “The Fannie Farmer Baking Book" are beautiful and don’t require a lot of shaping.  The dough can be made ahead, and then they can be baked later in the day or the next day.  They are better a day or two after baking so they are a perfect make-ahead. 
I used  parchment paper to bake them on.   Don’t get your indention too deep – it weakens the cookie.  I slid mine on the cooling rack right on the parchment, then, when cooled, slid the parchment and cookies into a quarter sheet pan with a cover to chill overnight.  These cookies, like all shortbread, benefit from letting them ripen a little.   Be sure your jam is thick so it doesn't spread - I used Smucker's regular raspberry jam.  This is not a recipe for sugar-free or all-fruit jams.        
                            Raspberry Ribbons
  10       Tablespoons  Butter -- 1 1/4 sticks
     2/3  Cup  Sugar
  2         Large  Egg Yolks
  1         Teaspoon  Vanilla Extract
     1/4  Cup  Milk
  2         Cups  Flour, All-purpose
  1         Teaspoon  Baking Powder
     1/4  Teaspoon  Salt
     2/3  Cup  Raspberry Jam -- thick
     1/4  Cup  Blanched Almond -- chopped fine
                        Lemon Glaze
     2/3  Cup  Powdered Sugar
  2        Tablespoons  Lemon Juice -- freshly squeezed
  1         Teaspoon  Grated Lemon Peel
Combine the butter and sugar in a mixing bowl, and beat until thoroughly blended.  Add the egg yolks and vanilla, and beat until light.  Add the milk and beat well.  Stir and toss the flour, baking powder and salt together.  Add the flour mixture to the butter mixture, and beat until well mixed.  Divide the dough in quarters (about 5 1/2 oz each) and chill for about 30 minutes.   (Shape into a long flat roll to make rolling out easier)
Preheat oven to 375° and grease some large cookie sheets (or use parchment).
Work with one piece of dough at a time, keeping the remainder chilled.  On a floured surface, roll a piece of the dough into a rectangle about 11 x 3 inches.  Straighten the sides by pressing a knife along the edges.  Using a spatula, lift the rectangle onto the cookie sheet.  Each sheet will hold two pieces.  Using your fingers, press a 1" wide trench down the center of each rectangle.  Spoon a generous 2 tablespoons raspberry jam into the indention.
Bake for about 12 minutes or until the edges look golden.  Remove from the oven and immediately sprinkle about 1 tablespoon chopped almonds over the raspberry filling.  Brush the cookie rectangle with the lemon glaze.  Trim the edges neatly.  Slice each rectangle into about 10 slices.
Store in an airtight container with waxed paper between the layers or freeze.
About 40 cookies
Glaze:  Put the sugar in a small bowl, add the lemon juice and rind, and stir briskly until smooth and well blended.
Per Serving: 92 Calories; 4g Fat (35.9% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 58mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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