Ribbon Cookies Recipes

RIBBON OR SWIRL COOKIES

Steps:

• For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
• Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
• For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
• Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
• For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
• Evenly position racks in the oven, and preheat to 325 degrees F.
• Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
• Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
• Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
• Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

RIBBON COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1 cup sugar until well combined, about 1 minute. Add milk, baking powder, salt, and eggs and beat again until well combined, about 1 minute; the mixture will look broken. Let rest for 15 minutes.
• Beat in zest and almond extract until combined. Add flour 1 cup at a time, mixing well after each addition, using as much as needed until dough is smooth and no longer sticky.
• Line a large sheet tray with a few layers of paper towels; set aside. Pour oil into a large pot to a depth of 1 1/2 inches and heat over medium-high heat until oil registers 375 degrees F on a thermometer (or dip the handle of a wooden spoon into the oil - if it starts to bubble, it's ready). Meanwhile, combine remaining 1 cup sugar and the cinnamon in a large bowl; set aside.
• On a lightly floured surface, knead dough briefly to bring it together, then divide into 4 pieces. Roll each piece into an 8-inch rectangle and, using a sharp paring knife or pizza cutter, cut into 1/4-inch strips. Tie each strip into a knot, tucking the ends under slightly. Working in batches, fry cookies, turning occasionally, until deep golden brown, 2 to 3 minutes.
• Using a slotted spoon, transfer cookies to prepared baking sheet and let drain briefly. While still hot, toss in cinnamon sugar to coat. Eat immediately or let cool. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

RIBBON COOKIES

Steps:

• Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
• In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
• Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
• Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
• Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
• Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
• Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
• Cool on wire rack.

RASPBERRY RIBBON COOKIES

Steps:

• Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
• Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
• Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
• Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
• Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
• While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper.

RIBBON ICEBOX COOKIES

Steps:

• Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

ITALIAN RIBBON COOKIES

Steps:

• Preheat oven to 350 F and grease three (13" x 9") metal baking pans.
• Line bottom of each with wax paper - letting it extend at two opposite ends - and grease paper.
• Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain.
• Transfer to a large bowl and add butter.
• Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well.
• Beat in flour and salt on low speed.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff).
• Fold in remaining whites thoroughly.
• Cook's note: Do not make this dough ahead of time.
• Divide dough into thirds (about 1 1/2 cups each).
• Stir green food coloring into one third and red food coloring into another, leaving one third plain.
• Spread each dough separately into a pan.
• (Layers will be thin.) Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total.
• Run knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary.
• Peel off wax paper and cool completely.
• Line a large shallow baking pan with wax paper and slide green layer into it.
• Spread half of jam evenly over green layer and carefully top with plain layer.
• Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary).
• Cover with plastic wrap and weigh down with a large cutting board or baking pan.
• Chill at least three hours.
• Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water.
• Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer.
• Let stand at room temperature until set, about 1 hour, and cut into small diamonds or rectangles (12 rows crosswise and 12 diagonal rows).

RASPBERRY RIBBONS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.

FRIED RIBBON COOKIES

Steps:

• Blend the butter, sugar, and salt in the food processor. Add the milk, egg and yolk, rum, lemon juice, and citrus zests, and process everything together until smooth. Scrape down the sides of the bowl, dump in all of the flour, and process in pulses until the dough comes together. Clean the bowl again, and pulse a few more times to mix thoroughly.
• Scrape the dough out onto a lightly floured work surface, and knead briefly into a soft, smooth ball. If it is sticky, knead in more flour in small amounts. Wrap the dough tightly in plastic, and chill for 30 minutes to an hour. (You can keep it refrigerated up to a day, but let it return to room temperature before rolling.)
• Cut the chilled dough in half, and work with one piece at a time. Flatten the dough on a lightly floured work surface, and roll it out to a rough square shape, approximately 16 inches on a side. Trim the edges of the square, and with the fluted cutter divide it into ten strips, about 1 1/2 inches wide. Cut across all the strips in the middle to form twenty ribbons, each about 7 inches long (though they shrink after you cut them).
• One at a time, tie each ribbon into a simple overhand knot. If necessary, stretch the ends gently so they're long enough to knot. Place the knotted crostoli on a sheet pan lined with parchment or wax paper as you work, leaving room between them so they don't stick to each other. Roll out the second piece of dough; cut and tie ribbons the same way.
• Meanwhile, pour vegetable oil in the pan to a depth of 2 inches or a bit more. Set over medium heat to reach frying temperature gradually. When you're ready to start frying, raise the heat, and test the oil by dropping in a scrap piece of dough; the fat should bubble actively around the dough, but it shouldn't get dark quickly. (If you have a frying thermometer, heat the oil to 350˚. And be sure to use long-handled tools, hot pads, and caution when deep-frying.)
• Using long-handled tongs, quickly drop the first batch of crostoli into the fryer-raise the heat to return the oil to frying temperature. Don't crowd the cookies-fry only ten or twelve at a time in a 10-inch-diameter pan. The cookies first drop to the bottom, but soon float to the surface. Turn them frequently with tongs and a spider or slotted spoon, to cook evenly.
• Fry the crostoli for 4 minutes or so, as they color gradually to dark gold. Adjust the heat as needed to maintain oil temperature and prevent too rapid browning. When crisp and golden all over, lift them from the oil with a spider or spoon, drain off oil, then lay them on layers of paper towel to cool. Fry the remaining crostoli in batches the same way; drain and cool. Store in a sealed cookie tin or plastic container, and keep them dry.
• To serve, pile the cooled crostoli on a serving plate in a heaping mound. Put the powdered sugar in a small mesh sieve, and dust generously over the cookies.

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

FINNISH RIBBON COOKIES RECIPE - (4/5)

Steps:

• Preheat oven to 375. Cream butter and sugar until light. Beat in yolk, vanilla and lemon zest. In a separate bowl, stir together the flour and salt and gradually add to the butter mixture, blending thoroughly. If the dough is too soft to handle, chill for 10 to 15 minutes. Divide dough in 3 even pieces, then roll each piece into ropes about 3/4 inch in diameter. Place the ropes 2 inches apart on ungreased baking sheets. Using your little finger, press a long groove down the center of each rope, taking care not to press all the way down to the sheet. Bake cookies for 10 minutes. Remove the sheets from the oven and carefully spoon the jam in the grooves down the center of each cookie. Return the baking sheets to the oven for 5 to 10 minutes until the cookies are firm to the touch and light golden brown. While the cookies are baking, mix the powdered sugar with 1 tablespoon water until smooth. As soon as the cookies come out of the oven, drizzle each ribbon with the glaze. Immediately cut the cookies at a 45 degree angle into 1 inch lengths. Allow cookies to cool for a few minutes before transferring to a wire rack. Cool completely.

RASPBERRY RIBBONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
• Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
• Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.

BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
• In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.