Monday, October 24, 2011
Raspberry Ribbon Cookies
Found this recipe in an old magazine that somehow made it to our house about twenty years ago. I think it was a free magazine given away on airplanes. Weird...stay tuned, this recipe story gets stranger.
About twenty years ago, during the holiday season, I desperately needed a new hand mixer because I blew out my old one making home made, from scratch, Three Musketeer Bars. Wal Mart was sponsoring a cookie contest and second prize was a hand mixer, so I decided to make these cookies and enter the contest. I took some cookies to the hospital for our Pastor who had just had an accident, and dropped the rest off for the contest. The next day Wal Mart called me and said I had won first place! I was terribly disappointed because I really, really needed second prize, a hand mixer, but then realized that first prize came with a small food processor like the Cuisinart Mini-Prep Plus Food Processor (Google Affiliate Ad) and a fifty dollar gift certificate. Praise God! I purchased the hand mixer with the gift certificate, and had a little bit of money left over to buy a small Christmas gift.
1 cup butter
2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1 egg, slightly beaten
Powdered Sugar Glaze (recipe follows)
Cream butter and sugar, then add half the flour along with the vanilla, salt, egg and beat until combined. Beat in the remaining flour until the dough sticks together to form a ball. Gather the dough and knead slightly. Divide the cookie dough into 8 equal portions.
On a lightly floured surface, roll each portion of dough into a 9-in-long rope. Place the ropes of dough on an ungreased cookie sheet. With the side of your finger or spoon, press a long groove down the length of the ropes.
Bake at 350 degrees for 10 minutes. Spoon jam into groove and bake for about 5 minutes more or until edges begin to brown slightly.
Cool then drizzle Powdered Sugar Glaze over cookies. Cut into 1-inch slices on the diagonal.
Powdered Sugar Glaze: In a bowl, mix 3/4 cup powdered sugar, 1/4 teaspoon almond flavoring and 3 to 4 teaspoons milk to make a drizzling consistency.
A note published with the magazine article states: "Original recipe from the archives of the Ramsey House in St. Paul".