I made a lot of cookies in the month of December.
Tomorrow is the last day of this month and I took an inventory of what I have left.
We have been eating around the edges of what I didn’t give away.
I gave most of them away in cookie sampler bags.
All in all- around 25 bags of some yummy good samples- at least 2 dozen cookies in each bag-
That is a lot of cookies!
I have some left- about 6 dozen.
But I don’t have any of the Finnish Ribbon Cookies left.
I know because these are one of MY favorite cookies-
and they are all gone.
So I’m going to make some more in January. And keep them in a tin.
Here’s the recipe if you’d like some, too!
(I don’t KNOW for certain if these are genuinely Finnish- I got the
recipe from a copy of Southern Living Magazine many years ago.)
Finnish Ribbon Cookies
1 cup butter or margarine
1/2 cup sugar
1 egg yolk
1 tsp vanilla
1/2 tsp lemon peel
2 1/2 cups flour
1/4 tsp salt
6 TBS preserves ( raspberry, apricot, fig- whatever you choose.)
Cream butter (room temperature) with sugar, add yolk and vanilla and mix until
light and fluffy. Add salt and lemon peel to flour and mix into butter mixture
cup at a time.
Divide dough into four portions and roll out onto parchment paper into long rolls.
Using pencil or wooden spoon handle or chop stick- make furrows down
each roll and bake for 10 minutes in a preheated oven at 375 F. .
Allow to cool on pan, then spoon your favorite fillings into the
grooves and cut on a diagonal.
Decorate with thin glaze drizzled on top and deal gently with them
when taking off baking sheet. They are prone to break. 🙂
And then you can eat them without guilt.
Broken cookies don’t have any calories, do they?