Haven’t made these lately, but they are on my radar for Christmas! They are a version of Danish Butter Cookies that came from “Scandinavian Cooking” by Beatrice Ojakangas. This year they will be gluten free. But here’s the real recipe, complete with gluten…
Makes about 48 cookies
1 c. butter, room temperature
1/2 c. sugar
1 egg, slightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1-2 tsp. water, if needed (if dough is dry)
2 1/2 c. flour
Put the above in a food processor with a metal blade and process until it’s smooth and pliable. Gather dough into a ball and knead. Can be refrigerated up to one week.
Now…to make the Raspberry Ribbons…
1 recipe Butter Cookie dough
1/2 c. raspberry jam
1/2 c. icing sugar
2 Tbsp. milk
Preheat oven to 375 F. Divide dough into fourths. Roll into ropes about 1/2″ thick between your hands and a floured surface. Place on ungreased cookie sheets about 2″ apart. Using the side of your little finger, press a long groove the length of each strand. Bake 10 minutes. Spoon jam into the groove. Bake another 5-10 minutes or until edges lightly browned.
Make a glaze with the milk and icing sugar. Brush or drizzle over hot cookies. Cut into logs diagonally about 1″ wide. Let cool.