Finnish Ribbon Cookies are dainty little butter cookies that get filled with gourmet jams and drizzled with a citrus-y glaze. These are the perfect pretty little bites to have on your plate with your tea or coffee, and I have never met a soul that could stop at eating just one.
If you are in a baking frenzy right about now, like I was last night, and need one more petite addition to complete your gifts of goodies, try this one. The dough preparation is like any other butter cookie.
After you have made the dough, simply scoop out a small hand full of dough, and roll it into a log between your hands at first and then on the cookie sheet until it is the length of your sheet. It may be frustrating if the dough is crumbly. If it’s just not sticking together, I give you permission to add 1-2 tablespoons more of butter and mix it in.
Remember those good old preschool days when you would roll the Playdoh into little snakes and long, long ropes for no better reason than for the fun of it? Do this just like in preschool. Don’t make it try to look right or even think about it at all. Just get all zen like and feel the dough and roll it out into a long rope that fits on your cookie sheet. Then get your index finger and lightly press a crater down the middle of the entire rope. See? Leave the very ends with a lip or little tiny wall so that the jam won’t ooze out the ends later when you are baking it.
I fit two long ropes on my cookie sheets and baked them at 350 for 10 minutes or until lightly puffed up and looking almost done. While they are baking, get out your favorite two or three homemade or gourmet jams (seedless is preferred) and place 1/4 c. of each jam in its own small microwavable bowl. Microwave the jams for about 15 seconds to smooth them out and use a spoon to stir them up a bit. When the cookies are not looking like dough anymore and are beginning to look a little golden, it’s time for them to have a little baking break.
Take them out of the oven and spoon the jam down the crater of each log. One jam per log. Try not to over shoot the crater and land jam on or over the cookie walls. Put the cookies back in for anywhere from 7-10 minutes or until they are golden. Let them cool for 10 minutes before glazing.
To make the glaze, just beat sifted (I skip sifting if I am not feeling the Martha Stewart vibe) powdered sugar, lemon juice and milk together until smooth and drizzly. Drizzly’s a word—right? Use a small spoon and drizzle your icing in a zigzag patter over the cookie log; back and forth until you get to the other end of the rope. Then repeat, going the opposite direction. See? I am such a neat and tidy baker…all of my icing is dripping everywhere and in the end they turned out beautifully so don’t fret. These are NOT fret-able cookies. Anyhow, now simply use a smooth, sharp knife and cut cookies in 1/2 inch widths at a slant for the pretty factor. After all, I am NOT a barbarian.
Please, I beg of you to make a nice cup of tea or coffee and give yourself the first two off the sheet. Take care of the baker, and he or she will continue to bake on and share with everyone else. Please have a wonderful holiday and enjoy those around you! Or, as my husband likes to say, “Happy Chrahanawanza!”. I know there are several wonderful holidays that don’t fit into that nifty slogan, but there is a reason he has not been hired by Nike for their ad campaigns.
Finnish Ribbon Cookies
Makes about 4 dozen.
1 c. butter, softened
1/2 c. granulated sugar
1 egg yolk
1 t. vanilla
1/2 t. lemon zest
2 1/2 c. all purpose flour
1/4 t. salt
1/2 c. of your favorite jam, preferably seedless
1/2 c. powdered sugar
2 tsp lemon juice
2 tsp milk
Preheat oven to 350 degrees. Prepare your cookie sheets either with parchment paper or Silpat nonstick mats.
In a bowl of a stand mixer, beat together on medium speed the butter and sugar. Add egg, vanilla and lemon zest and cream together on medium until combined. In a separate mixing bowl, whisk together flour and salt. Pour 1/2 of the dry ingredients into the wet and mix until just combined. Pour in the last 1/2 of the dry ingredient and mix again until combined.
If the dough is crumbly, add 1 or 2 more tablespoons of softened butter and mix together. Take scoops (handfuls) of dough and form them first into a ball and then begin to roll in between your hands to form long ropes. Once the rope is getting too long to roll in your hands, place on a cookie sheet and roll with your hands until the rope is almost as long as your pan.
Press your index finger down the middle to form a crater or canal down the middle. Bake for 10 minutes on 350. Take out and spoon jam into the groove, then return to the oven for 8-10 minutes, until golden. Cool slightly and then drizzle with the glaze and cut into diagonal strips.
December 15, 2011 at 11:23 am
I’m all for less fret. These look just wonderful.
December 15, 2011 at 12:03 pm
I think not. I’ve seen how you make your own sausages and grow your own Garlic MR. Martha.
December 15, 2011 at 11:24 am
I am bookmarking and making them for sure. I love this type of cookies. So pretty too!
December 15, 2011 at 11:33 am
Snakes + zen + craters + jam = pretty, yummy cookies! Who’d’a thunk it. Oh, yeah: Our Geni! I can smell them baking now . . .
December 15, 2011 at 11:49 am
These look so easy and soooooo good! I know I couldn’t (and wouldn’t bother) to stop at just one. And I’m glad I’m not the only one that skips the sifting. 😉
December 16, 2011 at 9:52 am
Only on very fancy and soft spongecake type of things do I ever sift. I whisk my dry ingredients together instead. I think their should be a little saying that gets printed on cute kitchen things that says, “Life’s too short to sift.”
December 15, 2011 at 12:21 pm
Argh I’m drooling. These seriously look amazing. And yes, does remind me a bit of Playdoh…well, minus the fact that it’s not edible. Thank God these cookies are edible. YUM!!
December 15, 2011 at 1:25 pm
Oh, these look and sound delicious!! I adore thumpprint cookies and these sound very similar, but even easier. So pretty too!
December 15, 2011 at 1:55 pm
I love little fruit cookies like this and they do go well with a cup of tea. I picked the perfect day to discover your blog and this recipe.
December 16, 2011 at 9:53 am
Glad you have come on the right day then. 🙂
December 15, 2011 at 1:59 pm
Yum! And they look easy to make too 🙂
December 15, 2011 at 2:11 pm
These look delicious but, then again, butter cookies & jam are a great combo & that icing makes ’em all the better!
December 15, 2011 at 2:19 pm
These look terrific. We have an Entemann’s bakery warehouse near my home, these remind me of them but I bet they taste better b/c they are homemade. The icing looks perfect!
December 15, 2011 at 2:44 pm
I think you need to open your own bakery!! It would be a hit!! Call it Sweet & Crumby!! I’d be there every morning!!!
December 15, 2011 at 3:51 pm
I’m on a coffee break but don’t have any of these wonderful looking cookies right now. 😦
December 15, 2011 at 4:15 pm
Yum! Now I know what to do with some of the peach jam I made this summer…thanks!
December 15, 2011 at 4:23 pm
These are beautiful little cookies and would be perfect with a pot of tea! Guess what my Saturday baking plans are?
December 15, 2011 at 5:25 pm
ohmygooeygoodness!! i want that!! 🙂
December 15, 2011 at 5:41 pm
I don’t think you’ve ever made something that I wouldn’t want to completely devour, and these are no exception. And you even make them sound easy to make. I can tell you are LOVING being back in the kitchen, m’dear. Still want to see a pic of those floors. 🙂
December 15, 2011 at 7:26 pm
I’ve never seen anything like this.. anywhere! What a pretty cookie and I love the whole technique of making them.. I will have to try these for Christmas!!
December 15, 2011 at 8:22 pm
Ha! You could never be a barbarian by making these delectable little treats!
December 15, 2011 at 9:06 pm
Delish! Always nice to have some simple treats to throw in! Love how customizable they are, for the jam of your choice!
December 15, 2011 at 10:46 pm
Why does this remind me slightly of a toasters strudel but sooooooooo much better. I mean WAY better. I love this. I have to make these delectable butter cookies
December 16, 2011 at 12:05 am
Oh Geni.. I am definitely in love with these ribbon cookies.. they just look so darn delectable. Yeah.. I can see myself eating these and not stopping :).
December 16, 2011 at 12:58 am
These are so pretty and colourful.
December 16, 2011 at 2:26 am
Very colourful and pretty!
December 16, 2011 at 9:40 am
I’d like 5 or 6 (or 7 or 8…) pieces, please! These cookies are just what I’m missing for my morning tea.
December 16, 2011 at 10:09 am
this look really delicious my friend! thank you for sharing this and have a great weekend.
December 17, 2011 at 7:28 am
these look so wonderful and fun to make with my girls, added to my “must make” list!
December 18, 2011 at 12:51 am
Those look amazing! I will make some at home soon with apricot jam.
December 19, 2011 at 12:52 pm
Mmmm… Geni, you tempt me so!! I love the drippy icing!! I’ve never made anything like this before. I’m printing to make these very soon!!
December 29, 2011 at 12:45 pm
Oh my gosh, these are absolutely perfect.