Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Ribbon Cookies (Hindbaerkager)

  3. Categories: Cookies

  4. Yield: 60 servings

  5. 1 c Butter; softened

  6. 2/3 c Sugar

  7. 1/4 ts Salt

  8. 1 Egg

  9. 1 ts Vanilla

  10. 2 2/3 c Flour

  11. 1/2 c Raspberry jam; seedless

  12. Glaze frosting:

  13. 1/2 c Powdered sugar

  14. 3/4 ts Vanilla

  15. 2 tb Cream (or milk)

  16. DESCRIPTION: Butter cookie "boats" about 1 1/2 long with jelly ribbon

  17. strips down the center.

  18. Preheat oven to 375. Beat together butter, sugar and salt until light

  19. and fluffy. Add egg and vanilla; beat to combine. Add flour in increments,

  20. blending well. Form dough into a ball and let it rest five minutes. Divide

  21. dough into sixths.

  22. Place a portion on a lightly floured surface and work it into a rope

  23. with your palms until it is about 3/4-inch in diameter. Repeat with

  24. remaining dough portions. Place three ropes about 2 apart on each of two

  25. greased baking sheets. With the side of your little finger, press a groove

  26. 1/2 deep down the entire length of each rope. Bake

  27. 10 minutes.

  28. Remove sheets from oven. Spoon seedless jam into grooves. Bake an

  29. additional 6-10 minutes or until pale golden brown.

  30. GLAZE: Combine sugar, vanilla and 1 tbl. cream. Add enough additional

  31. cream to make a smooth glaze of medium consistency. Remove cookies from

  32. oven. Cool on baking sheets for 5 minutes. Drizzle warm cookies with glaze

  33. 3 minutes. Cut cookie strips at a 45-degree angle into 1-inch

  34. slices. Transfer to racks to cool. Store airtight at room temp for 5 days.

  35. Freeze well-wrapped between layers of waxed paper to prevent jelly centers

  36. from sticking together. From "The Joy of Cookies," --


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