Finnish Ribbon Cakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1/2 teaspoon lemon peel, grated
• 2 1/2 cups flour (i prefer unbleached)
• 1/4 teaspoon salt
• 6 tablespoons raspberry jam (or more depending on your taste) or 6 tablespoons apricot jam (or more depending on your taste)
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice or 1 tablespoon water

Recipe

• 1 preheat the oven to 375°f.
• 2 in a large mixing bowl, beat butter and 1/2 cup granulated sugar until creamy.
• 3 beat in egg yolk, vanilla, and lemon peel.
• 4 in a medium mixing bowl, stir together flour and salt.
• 5 gradually add flour mixture to butter mixture, blending thoroughly.
• 6 line a baking sheet with parchment paper (or leave ungreased).
• 7 shape dough into two logs about 1-inch in diameter and as long as your baking sheets.
• 8 with the side of your little finger, press a long trench - lengthwise - down the center of each log. do not press all the way down to the cookie sheet or your jam will leak out.
• 9 bake logs for 10 minutes.
• 10 remove logs from oven and spoon jam into the trenches.
• 11 return to oven for 5 - 10 minutes or until logs are firm to touch and a light golden brown.
• 12 in a small bowl, combine the confectioner's sugar and lemon juice.
• 13 while cookies are hot, drizzle them with the confectioner's sugar mixture (or spread along the sides of the logs).
• 14 cut at a 45 degree angle into 1 inch lengths.
• 15 let cool 5 minutes on baking sheet.
• 16 transfer to racks and let cool completely.
• 17 store in single layers in an airtight container.