Finnish Ribbon Cookies
1 cup butter, softened
1/2 cup sugar
1 egg yolk
1 tsp. vanilla
1/2 tsp. grated lemon peel
2 1/2 cups flour
1/4 tsp. salt
6+ tbs. raspberry jam
1/2 cup powdered sugar
1 tbs. water
(Mix until well combined and smooth)
In a large bowl, beat butter and sugar until creamy.
Beat in egg yolk, vanilla, and lemon peel. In another bowl, stir together flour and salt. Gradually add to butter mixture, blending thoroughly.
Preheat oven to 375.
Shape dough into ropes about 3/4 inch in diameter as long as your baking sheets. Place them about two inches apart on ungreased baking sheets (I used parchment paper). With the side of your little finger, press a long groove down the center of each rope (don't press all the way down to the baking sheets). Bake cookies at 375 degrees for 10 minutes.
Remove cookies from oven and spoon jam into the grooves. Return to oven for 5 to 10 minutes or until cookies are firm to touch and a light golden brown. While cookies are hot, drizzle them with glaze. Then cut at a 45 degree angle into 1" lengths. Let cool briefly, then transfer to metal rack.
|I kept them in a parchment lined (rinsed-out) tin|