"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Raspberry Ribbons Recipe

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This recipe for Raspberry Ribbons, by , is from Baking up Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashlea Lebo

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH
1 cup unsalted butter, at room temperature
cup powdered sugar
1 large egg yolk
1 teas vanilla extract
2 cups all-purpose flour
cup raspberry jam
ICING
cup powdered sugar
2 teas fresh lemon juice
1 teas cream or 1 teas milk or 1 teas water

Directions:
Directions:
1) Preheat oven to 375 degrees
2) Cover cookie sheet with parchment paper
3) Make the dough
4) In a large bowl, cream the butter and sugar together with an electric mixer
5) Add the egg yolk and vanilla and beat until light
6) Add the flour a little at a time and mix until the dough is smooth
7) Divide the dough into 4 parts
8) On the counter, use your palms to roll each part into a strand about inch thick and the length of the cookie sheet
9) Place the strands about 2 inches apart on the prepared cookie sheet
10) With the side of your finger, press a groove down the center of the strand
11) Bake for 10 minutes until the cookies feel firm to the touch
12) Remove from oven and spoon or pipe jam into the grooves
13) Return to oven for 5-10 minutes or until cookies are very pale golden brown
14) Prepare icing
15) Mix the powdered sugar, lemon juice and cream in a small bowl to make a smooth icing
16) Drizzle the icing down the length of the hot cookies
17) While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths
18) Let cook on baking sheet
19) Store in a cool place or freeze

 

 

 

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