RIBBON OR SWIRL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h16m
Yield approximately 6 dozen cookies
Number Of Ingredients 13
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
This recipe has been a Christmas tradition in my house for as long as I can remember. I'm not sure where it originally came from, I can only remember a tattered old page torn out of a magazine or cookbook that we would fish out of our recipe drawer every year when we got ready to make them. These are tri-color cookies with a fantastic buttery flavor. I've seen other variations using cherries and melted chocolate, but this is the version I grew up with, so I use this one. I don't have the original directions anymore, since I never write them down whenever I recopy the recipe, because I've made them so many times. But if you've made cookies a few times before, you know the order that everything should be mixed. The directions say to chill them in the fridge over night, but I usually just put them in the freezer for an hour or so, til they're firm enough to slice....because I don't like to wait.
Provided by NicolaWinston
Categories Dessert
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 82.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 14, Sodium 57, Carbohydrate 10, Fiber 0.3, Sugar 5.2, Protein 0.9
MANGO FUDGE REFRIGERATOR RIBBON COOKIES
I've always thought that a ribbon cookie is especially nice. Although it's a single cookie, it really seems like two or three different cookies because of its lovely layers of flavor. These refrigerated ribbon cookies have a rich chocolate layer balanced by a bright orange-mango layer-a very special combination. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture. , Divide dough in half. Mix melted chocolate into 1 half; stir in miniature chips. Mix mango, pistachios and orange zest into remaining half dough., Line an 8x4-in. loaf pan with plastic wrap, letting ends extend over sides. Press half the chocolate dough onto bottom of pan; top with half the mango dough. Repeat layers., Lifting with plastic, remove dough from pan; fold plastic over dough to wrap completely. Refrigerate dough in pan until firm, 2 hours or overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets., Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 104 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 58mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
FINNISH RIBBON COOKIES RECIPE - (4/5)
Provided by patticakes
Number Of Ingredients 10
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.
RIBBON ICEBOX COOKIES
Three ribbons of flavor-cherry, chocolate and poppy seed-combine into one tender, Neapolitan-style cookie. My mom made these when we were kids. They are so good. -Karlyne Moreau, Yakima, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 cookies.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 109 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 48mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
BLUE RIBBON SUGAR COOKIES
A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.
Provided by magicallydelicious
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.8 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 98.3 mg, Sugar 8.7 g
ITALIAN RIBBON COOKIES
Traditional Italian Tricolored Holiday and special occassion treat. Somtimes they are also called Rainbow Cookies
Provided by Steve P.
Categories Bar Cookie
Time 1h
Yield 7 dozen cookies
Number Of Ingredients 11
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).
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