Tags

DSC_0061

If you’re a cherry lover than this is the cookie for you and bonus there are cranberries as well.  I adapted this recipe from and old cook book and we really fell in love with the sweet tart treat.  The cookies also look like Christmas ribbons and keep well for about two weeks.  They take a little work prepping the filling and dividing the dough but, they are so worth it!

Filling:

  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/2 cup sour cherry jam or preserves (if you cannot find raspberry work well too!)
  • 1/2 teaspoon almond extract

Place berries, jam and extract in a food processor or blender and coarsely purée.  Pour into a small sauce pan and heat over medium heat.  Bring to a boil stir for 1 minute then remove from heat and let cool.  DSC_0023

Pre-heat the oven to 350°F and prepare your baking sheets.

Dough:

  • 2/3 cup unsalted butter (1 stick plus 3 Tablespoons)
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder

In the bowl of a mixer with the paddle attachment add butter, sugar and extracts. Cream together.  Scrap down the sides of the bowl and add the egg and mix well scraping down the sides after.  Sift together flour, baking, powder and salt add flour to the bowl pulse first the mix on low to medium speed until the dough comes together.

DSC_0011

Bread pan and 4 sheets of cling wrap.

DSC_0014

fold plastic as close to the size of pan and then roll.

Divide the dough into 4 parts you will need plastic wrap for each lay 1 piece of dough on each piece of plastic wrap.DSC_0012DSC_0013

DSC_0016DSC_0019

Most bread pans are around 2 1/2 X 4 inches give or take a bit the size is not important just try to make the dough rectangles fit your pan.  This is so the filling doesn’t seep out of the layers.  And don’t forget to remove the plastic from the layers before you place them on the filling.

DSC_0037

Place 1/3 of the cherry-cranberry filling on your bottom cookie layer the place another cookie layer on top layering until finished.

There will be four cookie layers and three filling layers.

DSC_0038DSC_0040 (2)

Wrap the cookie block in plastic and chill for 4 hours.  Remove the cookies and unwrap placing the block on a cutting board slice in 1/4 inch thick slices.  Slice the pieces in half down the middle place on a baking sheet. Spacing about 2 inches apart.  Bake for 10 to 14 minutes.  The cookie will be lightly browned let the cookies cool completely before removing.

DSC_0060

Cherry Cranberry Ribbon Cookies

Pre-heat oven to 350°F

Prepare 2 to 4 cookie sheets covered in parchment or silpat mats.

Filling:

  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/2 cup sour cherry jam or preserves (if you cannot find raspberry work well too!)
  • 1/2 teaspoon almond extract

Place berries, jam and extract in a food processor or blender and coarsely purée.  Pour into a small sauce pan and heat over medium heat.  Bring to a boil stir for 1 minute then remove from heat and let cool.

Dough:

  • 2/3 cup unsalted butter (1 stick plus 3 Tablespoons)
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder

In the bowl of a mixer with the paddle attachment add butter, sugar and extracts. Cream together.  Scrap down the sides of the bowl and add the egg and mix well scraping down the sides after.  Sift together flour, baking, powder and salt add flour to the bowl pulse first the mix on low to medium speed until the dough comes together.

DSC_0059

These cookie can be store for up to a month in the freezer if you have any left over that is.

Enjoy

Lury

Advertisements