Raspberry Ribbons to Ring in 2013.

This year, my new years eve treat wasn't as spectacular as I had dreamt of it being. I made short dough (shortbread dough), and had planned on making round cookies and turning them into clocks with royal icing, with the minute hand about to strike 12. Instead, being how busy I have been, I made a quick batch of these raspberry ribbons, which is basically just, rolled out shortbread cut into 1 inch. rectangles with piped dough on the sides (typically almond or hazelnut dough, but in this case I just used more short dough). And lastly, a piped strip of raspberry jam down the middle. The finished rectangles are then baked in the oven, cooled, portioned, and dusted with powdered sugar. 

8 oz. butter at room temp.
3 oz. sugar
pinch of salt 
1 egg at room temp.
12 oz. flour
Raspberry preserves

1. In the bowl of a mixer fitted with a paddle attachment, cream the butter and the sugar, stopping just after combined. 
2. Add the salt and egg, beat on low speed until combined, scraping down the sides, if needed. 
3. Sift the flour and gradually add it to the creamed mixture. 
4. Shape dough into a log and roll out 1/8 in. between 2 sheets of parchment paper and freeze.
**When working with rolled out doughs, frozen is better**

5. Remove the rolled dough from the freezer and use a ruler to mark 1 in. on both the top and bottom of the piece. 
6.  Use your marks and ruler as a guide to cut rectangles from the dough in a chopping motion.
7. Place rectangles on a lined sheet pan.
**If the dough gets soft while working, place back into freezer**

8. Fill a piping bag fitted with a star tip with cookie dough.
9. Pipe 2 strips of dough on top of each side of the rectangles.
10. Fill another piping bag with raspberry preserves. (I ran out of piping bags and had to use a ziplock, as you can see, it was much more difficult than an actual piping bag, but who says you can't improvise when baking?)
11. Pipe a strip of raspberry jam down the center of the ribbons.

12. Bake, double panned, in a preheated 300 degree oven for about 10 minutes or until firm. Do not wait for them to brown. 
13. Remove from oven and let cool. 
14. Portion cookies into 1 in. strips with a 3/8 in. diagonal slant. 
13. Finish with sifted powdered sugar.  

Despite me posting this on the 4th of January, Happy New Year!

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© A Little Baker
Maira Gall