From the blog For Love of the Table
1 c. (2 sticks) unsalted butter, room temperature
1/2 c. sugar
1/2 t. almond extract
1 egg yolk
2 1/2 c. all-purpose flour (10 oz.)
1/4 t. salt
1/4 c. strained jam—Apricot, Raspberry, Lingonberry, etc.
1 c. powdered sugar
1 T. lemon juice
1 to 2 t. water
Beat the butter and sugar together until creamy—don’t over-cream or the cookies will spread too much. Beat in the egg yolk and the almond extract. Stir in the flour and salt and mix until blended.
Divide the dough into 5 pieces. Roll each piece into a log that is about 12 inches long and a scant 1-inch in diameter. Place the logs 2 inches apart on an ungreased or parchment-lined baking sheet (these cookies bake best on insulated cookie sheets). With the side of your little finger, make a narrow, shallow trench down the length of each log, leaving a little space at the ends so that the trench is closed at both ends. Do not make the trench too deep or the cookies will not hold together after they are baked and sliced.
Bake the logs in a 350° oven for 10 to 12 minutes—they should be just set and not have a wet/raw look to them. While the logs bake, place the jam in a small zip-lock bag and seal. Remove the cookies from the oven. Cut a corner off of the zip-lock bag and pipe a thin (about ¼ inch wide) strip of jam down the length of each trench. Return to the oven and bake until the logs are firm to the touch and golden brown at the edges and the jam is bubbly—another 7 to 10 minutes. Cool the cookies on the sheet for 5 minutes. Using a long offset spatula, transfer the logs to a cutting board. While the cookies are still warm, cut at a 45° angle into 1-inch lengths. Finish cooling on wire racks.
Combine the powdered sugar and lemon juice. Add enough water to obtain a drizzling consistency. Drizzle or pipe the glaze over the cooled cookies. After the glaze has set up, wrap the cookies air tight between layers of waxed or parchment paper. Makes 5 dozen cookies.
Notes:
A standard sized insulated baking sheet (14” by 16”) will hold all five logs at once.
When you slice the cookies, use a thin, sharp knife and wipe the blade in between each cut with a damp paper towel.
http://www.forloveofthetable.com/2014/12/swedish-ribbon-cookies.html
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