I love these cookies for their flavor (raspberry and lemon over a shortbread-type cookie) and for the impatient side of me. You want to put on the glaze while the cookie is hot. You want to cut these while they are hot. But you do not want to EAT them while they are hot - the jam will scorch your tongue! These are my go-to impressive cookies. Once you get the hang of them, you can whip these out in less than 30 minutes.
Scandinavian Raspberry Ribbons
2/3 cup powdered sugar
1 cup butter, softened
1 egg yolk
1 tsp vanilla
2 1/4 to 2 1/2 cups flour
Raspberry jam, stirred until smooth (about 1/2 to 2/3 cup)
Glaze:
1/2 of one lemon's zest
Juice of one lemon
About 2 cups powdered sugar
1. Preheat oven to 375. In medium bowl, mix butter and powdered sugar. Add egg yolk and vanilla; blend well. Add flour, mix well. Gather dough into a ball. Divide ball into four separate balls.
2. On parchment-lined cookie sheet, arrange dough balls into four long strips. Press down with palm of hand (until dough is about 1/2 inch thick and makes a rectangle of 3 inches by 12 to 15 inches or so) and create a trough in the center with your small finger.
3. Bake dough for about 8 to 10 minutes until slightly firm, but with no golden color. Remove from oven; spoon raspberry jam into troughs. Bake an additional 6 to 10 minutes, until jam begins to bubble and edges are golden.
4. Mix glaze from juice, zest and powdered sugar. The glaze is about the consistency of sweetened condensed milk. Drizzle over hot cookies. Cut diagonally with a pizza cutter while hot. Serve when cooled.
I don't know how long these store. There are never any left to find out.
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