1/4 C. strained jam - apricot, raspberry, damson, etc.
1 C. powdered sugar
1 T. lemon juice
1 to 2 t. water
Instructions
Beat the butter and sugar together until creamy - don't over cream or the cookies will spread too much. Beat in the egg yolk and the almond extract. Stir in the flour and salt and mix until blended.
Divide the dough into 5 pieces. Roll each piece into a log that is about 12 inches long and a scant 1-inch diameter. Place the logs 2 inches apart on an ungreased cookie sheet (these cookies bake best on insulated cookies sheets.) With the side of your little finger, make a narrow, shallow trench down the length of each log, leaving a little space at the ends so that the trench is closed at both ends. Do not make the trench too deep or the cookies will not hold together after they are baked and sliced.
Bake the logs in a 375 degree oven for 10 minutes. While the logs bake, place the jam in a small zip lock bag and pipe a thin (about 1/4 inch wide) strip of jam down the length of each trench. Return to the oven and bake until firm to the touch and golden brown at the edges - another 5 to 10 minutes. Cool the cookies on the sheet for 5 minutes. Using a long spatula, transfer the logs to a cutting board. While the cookies are still warm, cute a 45 degree angle into 1-inch lengths. Finish cooling on wire racks.
Combine the powdered sugar and lemon juice. Add enough water to obtain a drizzling consistency. Drizzle the glaze over the cooled cookies. After the glaze has set up, wrap the cookies air tight between layers of waxed or parchment paper.
Serving
Suggestions
Makes 5 dozen
Originally Submitted
3/31/2009
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