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.
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
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.
CRANBERRY CHERRY ICEBOX RIBBON COOKIES
These cookies have a great chewy crisp texture and are loaded with fruit flavor..They keep well, if you can keep people out of the cookie jar..I have made these with alternate fruit flavors..all are winners.. **THE CRANBERRY CHERRY FILLING CAN BE MADE AHEAD AND REFRIGERATED UP TO 4 DAYS BEFORE MAKING COOKIE DOUGH..
Provided by grandma2969
Categories Dessert
Time P1DT9m
Yield 50 3
Number Of Ingredients 13
Steps:
- In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.
- Transfer the mixture to a small, heavy saucepan.
- Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.
- Let stand until cooled slightly. Stir in the almond extract.
- Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.
- DOUGH:.
- In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.
- Line a 4 1/2"x8 1/2" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3", this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping the middle and overhanging the longer sides by almost 4". Divide the dough into 4 portions. Working on a large sheet of wax paper, roughly pat each portion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one third of the filling over the dough in the pan, the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all four dough portions and all the fruit filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 1/2 hours and preferably longer.The dough can then be transferred to a plastic bag and frozen for up to one month.
- Preheat the oven to 350*. Greaze several baking sheets or use nonstick spray.
- Carefully peel the plastic wrap from the loaf. .using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down, rather than flared; wipe the knife clean between cuts (if the loaf is too hard to cut easily, let stand for a few minutes, don't let it thaw too much, or it will be more difficult to slice cleanly. Carefully cut the loaf crosswise into thirds, forming three 2 3/4x4" blocks. Working with one block at a time, keep others refrigerated, cut each third into 1/4" slices to produce 2 3/4" long ribbons, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2" apart. Bake the cookies, one sheet at a time in the upper third of the oven, reversing sheets halfway through baking from front to back to ensure even browning for 9-14 minutes or just until slightly darker at the edges. Using a spatula, immediately transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week or freeze for up to one month.
Nutrition Facts : Calories 67.7, Fat 2.6, SaturatedFat 1.6, Cholesterol 10.2, Sodium 16.1, Carbohydrate 10.4, Fiber 0.3, Sugar 5.6, Protein 0.7
ICEBOX COOKIE FAVORS
_**Editor's note:** This recipe is from Michele Adams's and Gia Russo's book_ Wedding Showers: Ideas & Recipes for the Perfect Party. Our food stylist, Kimberly Huson, gave us her grandmother's recipe for these light and delicious cookies. They can be made ahead (up to five days in advance); package in miniature wooden boxes tied with ribbon as favors for your guests.
Provided by Michele Adams
Yield Makes about 3 dozen
Number Of Ingredients 12
Steps:
- Sift together the flour, baking powder, and salt in a medium bowl and set aside. In a separate bowl, cream the butter and sugar until well blended. Add the egg and vanilla, then beat until light and fluffy. Add the flour mixture a half cup at a time, mixing well after each addition. Add the walnuts and mix to incorporate. Place the dough on a clean board and roll into a log approximately 2 1/2 inches in diameter. Wrap the dough log in waxed paper, fold ends under or tie with kitchen string to seal, and chill for at least 2 hours and up to 5 days.
- When you are ready to bake the cookies, preheat oven to 350°F. Unwrap dough and slice crosswise into thin rounds approximately 1/4 inch thick. Bake on a cookie sheet lightly coated with nonstick spray for approximately 8 minutes.
- Place the shredded paper in the bottom of the box. Place the cookie on top of the paper and cover with the lid. Tie the ribbon around the box like a package and finish off with a knot.
EASY ICE BOX STRIPED COOKIES
Do-ahead cookies? Called icebox cookies or refrigerator cookies, they're super easy. All you do is make the dough, tuck it in the fridge, then slice and bake it later.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 66
Number Of Ingredients 8
Steps:
- In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
- On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
- Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 3 g, TransFat 0 g
SHAPED ICEBOX COOKIES
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia, and Coconut Triangles; Cranberry-Orange Coins; Chocolate, Walnut, and Cranberry Coins; Candied-Fruit Squares; Almond and Ginger Bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 11
Steps:
- Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
GRANDMA'S CHRISTMAS ICEBOX COOKIES
A not-too-sweet Christmas cookie that goes great with cup of hot coffee or a glass of cold milk. One of Santa's favorites! These are great to make at the beginning of December and then simply bake in the oven when something sweet is quickly needed at the last minute during the holidays. Dough can be kept in refrigerator for a couple of weeks before baking.
Provided by laurita
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg.
- Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Slice cookies to about 1/4-inch thickness and arrange on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 35 g, Cholesterol 35.8 mg, Fat 11.6 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 151.5 mg, Sugar 18 g
ICEBOX COOKIES II
An easy icebox cookie recipe of my mothers. This recipe is credited to a Mrs. E.S. Cryan of Oakland, CA.
Provided by BAKLEEMAN
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 30
Number Of Ingredients 11
Steps:
- Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon; mix into creamed mixture. Stir in nuts and vanilla.
- Make rolls about 2 inches in diameter. Refrigerate overnight.
- Slice about 3/8 inch thick, and place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 30.8 g, Cholesterol 12.4 mg, Fat 17.9 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 4 g, Sodium 202.3 mg, Sugar 14.1 g
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