Danish Raspberry Ribbons

Products Used

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F.
Line 2 cookie sheets lined with parchment paper. Set aside.
Mix soft butter until light and fluffy. Add sugar and keep mixing.
Add egg, salt, vanilla, and almond extract, then mix until just combined.
Sift together flour and baking powder add to above in one single step. Mix until combined. Do not over mix.
Divide dough in 4 equal portions. Chill dough in refrigerator for 15-20 minutes or until firm. Roll dough in a tube about 1 - 1 1/4 inches in diameter. If needed, use a small amount of sugar to prevent dough from sticking. Place on prepared cookie sheets.
Using your pinky finger press a deep lengthwise trench down the center of the tube. (The trench will hold the raspberry fruit spread.) Close up both ends of the trench, this will contain the raspberry fruit spread during baking.
Spoon or pipe fruit spread in the trench. Sprinkle with sliced almonds.
Place in oven and bake until edges are pale golden, about 13-15 minutes.
Once cooled, cut crosswise to create individual cookies.
Mix powdered sugar, water, and vanilla and drizzle glaze on cookies.

Imperial Sugar Insight

NOTE: Select flour with 3 grams/protein on nutrition facts label.

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