These Raspberry Ribbon Cookies are the perfect Christmas cookie. They
Directions. Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan.
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Preheat oven to 375°F non-convection. Divide dough into 6 pieces and roll each into a rope that is about 12 inches long and ¾ inch wide. Evenly space 3 pieces on each piece of parchment. Make a ¼ inch groove down the center of each rope with the handle of a wooden spoon or a dowel. Transfer to baking sheets.
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Preheat oven to 350℉ degrees. In a large bowl, cream together butter and sugar. Blend in egg and vanilla. In a medium bowl, mix together flour, baking powder and salt. Gradually add dry ingredients slowly into creamed mixture, until well blended. Divide dough into four equal portions and chill for 30 minutes.
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Baker's twine Give your cookie box a classic bakery look by wrapping it in twine, or choose a colorful ribbon. Either one is the perfect finishing touch. Miniature ornaments Thread small Christmas ornaments onto the twine or ribbon for a fun flourish. Sprigs of fresh herbs like rosemary also make pretty toppers, and they smell great, too!
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It just wouldn't be Christmas at my house, without Ribbon Cookies. I grew up with these, as did my mother and grandmother. When I asked my grandmother if she knew where the recipe originated, she didn't, but we know she is mainly of Dutch descent, and she remembered both her mother and grandmother making them before her. That makes five generations that we can account for, including my sisters.
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Chill this dough for at least 12 hours. Then remove the dough loaf from the pan by pulling up on the parchment paper. Slice the loaf down the center lengthwise to create two skinnier logs. Then slicing widthwise, cut into ¼ inch pieces. Bake 12 to a pan at 350 degrees for 8 minutes on an ungreased cookie sheet.
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http://cookingwithsugar.comMany thanks to my mom for helping bring this holiday recipe for "Mom's Italian Ribbon Christmas Cookies" to see the light of Chris.
Christmas Cookies with Red Ribbon Stock Image Image of teatime
Step 1: Mix Dry Ingredients: Add flour, sugar, baking powder and salt to your mixing bowl. Step 2: Mix Wet Ingredients: In a separate bowl, cream together the eggs and ½ cup of the canola oil. Step 3: Start the mixer and begin to combine just the dry ingredients with a dough hook on slow speed. After mixing for minute or two, stop the mixer.
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Instructions. In a big bowl mix together the flour, the baking powder and the salt. 2 ¼ cups flour, ½ teaspoon baking powder, Pinch of salt. In a mixing bowl cream together the butter with the sugar. When everything is well blended add the egg, vanilla and almond extract.
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Instructions. Cream butter and sugar in a large mixing bowl till fluffy. Beat in the egg, vanilla, and almond extract. Add the flour, baking powder, and salt and stir till well combined. Divide dough into fourths. Shape each portion into a log about 2 1/2" x 10".
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Pulse in short bursts until the sugar turns a bright yellow color and is very fragrant, about 30 seconds. Add the butter and 1/4 cup extra-virgin olive oil. Process until the butter becomes fluffy and loose in consistency, 2 to 3 minutes. Add 1/4 cup sour cream and pulse until combined, about 10 (1-second) pulses.
Free Photo Christmas cookies with red ribbon
Spread a thin layer of red icing of 20-second consistency on top of the loops and let dry for 40 minutes (steps 1-4). With an edible marker draw an outline for the knot and loops. With the same icing outline the right loop (step 1). Fill the section with icing and use a scribe tool to smooth the icing (steps 2-3).
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Grease three shallow 9x13-inch baker's half-sheet pans, line them with parchment paper and grease the parchment paper. Crumble the almond paste in the large bowl of an electric mixer. Add the butter, sugar, and egg yolks and beat on medium sped until light, scraping the bowl once or twice as needed.
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Heat oven to 350 degrees F. Remove dough from carton and peel off wax paper lining. Using a sharp knife cut the dough lengthwise in half to make 2 long bars. Cut each bar crosswise into ⅛-inch slice pieces. Place on a nonstick baking sheet or one lined with parchment paper.
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Step 4: Assemble Your Cookies. Layer parchment paper or festive tissue paper at the bottom of the box to create a decorative base. Place your cookies on the parchment paper, arranging them in an aesthetically pleasing manner. Consider using different levels (stacking) to add dimension and visual interest.
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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.