I tried this recipe and can understand why it's a winner. It's quick, easy and delicious. I'll try it with other preserves too. Try it yourself!
Here's what Donna said about her recipe:
"This cookie is light and buttery, with a burst of flavor from your favorite preserves. Just thinking about them makes me wish I had one right now! My children loved these cookies growing up, and they still look forward to my making them, even now as they have grown older. My girls and I will make a pot of tea and our special cookies and enjoy a quiet afternoon together. And when I mailed them to my son in Iraq, his favorite cookies were a welcome sight. They are so delicious and easy to make. The ribbon cookie is extra special to me because it brings back my own childhood memories. I'm so glad that I can share the recipe with others. Hopefully I can cheer someone's day in some way."
by Donna B., of Summerville, S.C.
Prep Time: 15 minutes
Cook Time: 17 to 20 minutes
Ingredients:
1 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon dried lemon rind, grated
2 1/2 cups flour
1/4 teaspoon salt
2/3 cup raspberry or apricot preserves or jam
1/2 cup confectioners' sugar
1 tablespoon milk
Directions:
1. Preheat oven to 375 degrees F.
2. In a separate bowl, cream together butter and sugar until well blended. Add egg yolk, vanilla, lemon extract, and lemon rind; mix well.
2. In a separate bowl, combine flour and salt. Gradually add flour mixture to cream butter mixture; blend well.
3. Shape dough into 3/4-inch-diameter ropes along the length of the baking sheets. With your finger, press a long groove into the middle of each rope, being careful not to press all the way down to the baking sheet.
4. Bake 10 minutes.
