Danish Raspberry Ribbons

105

By Chef Eddy Van Damme

Prep Time:

45m

Bake/Cook Time:

13m - 15m

Yield:

40 cookies

When you serve these Danish Raspberry Ribbons your friends will think you picked these up from a fancy Danish bakery. These buttery cookies topped with a mouthwatering fruit spread make an attractive treat to add to a holiday cookie swap or baby shower dessert table. If desired, change the raspberry fruit spread to any flavor you like.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

2 sticks (16 tablespoons) unsalted butter, very soft
2/3 cup Dixie Crystals Extra Fine Granulated Sugar
1 large egg, cold from refrigerator
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups all-purpose flour*
1/2 teaspoon baking powder
3/4 cup raspberry fruit spread
1/2 cup sliced almonds
1/2 cup Dixie Crystals Confectioners Powdered Sugar
1 tablespoon water
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Line 2 cookie sheets lined with parchment paper. Set aside.
Mix soft butter until light and fluffy. Add sugar and keep mixing.
Add egg, salt, vanilla, and almond extract, then mix until just combined.
Sift together flour and baking powder add to above in one single step. Mix until combined. Do not over mix.
Divide dough in 4 equal portions. Chill dough in refrigerator for 15-20 minutes or until firm. Roll dough in a tube about 1 - 1 1/4 inches in diameter. If needed, use a small amount of sugar to prevent dough from sticking. Place on prepared cookie sheets.
Using your pinky finger press a deep lengthwise trench down the center of the tube. (The trench will hold the raspberry fruit spread.) Close up both ends of the trench, this will contain the raspberry fruit spread during baking.
Spoon or pipe fruit spread in the trench. Sprinkle with sliced almonds.
Place in oven and bake until edges are pale golden, about 13-15 minutes.
Once cooled, cut crosswise to create individual cookies.
Mix powdered sugar, water, and vanilla and drizzle glaze on cookies.