Cranberry Cherry Ribbons

“A GUEST NEVER FORGETS THE HOST WHO HAD TREATED HIM KINDLY.”  Homer

Cranberry Cherry Ribbon Cookies | From My Sweet Heart

I never bake (or eat!) so many cookies as I do around Christmas time!  And every season I always try something new.  These cookies were made at Christmas 2011, when Jen at The Three Little Piglets invited me to do a guest post for her Twelve Days of Christmas Cookies series!  Aside from their beautiful color, sweet-tart taste and crunchy-chewy texture, I love these because . . . . .

. . . . . they can be made in advance!  This is my favorite ice box cookie of all time!

 

Cranberry Cherry Ribbon Cookies | From My Sweet Heart

 

This sweet vanilla dough is formed in a bread pan and layered with a combination of tartly sweet cranberries and cherry preserves.  The texture is crisp AND chewy!

 

These cookies were featured by Yummly in the article 10 Christmas Cookies That Will Put You In A Cookie Coma!

 

Yields:  about 3 dozen cookies

Level of Difficulty:  Easy

FOR THE CRANBERRY CHERRY FILLING:

  • 5 oz. of dried sweetened cranberries
  • ½ cup of cherry jam or preserves
  • 1 ½ Tablespoons of sugar
  • ¼ teaspoon of almond extract

Place the cranberries, jam and sugar in a food processor and process until it is coarsely pureed. Transfer to a small saucepan and heat over medium-high, stirring occasionally. When the mix just comes to a boil, remove from heat and let cool. Stir in almond extract and cover and refrigerate for 1 hr. and is well chilled. This can be made up to 4 days in advance.

 

Cranberry Cherry Ribbon Cookies | From My Sweet Heart

 

This is a great icebox cookie that slices easily and keeps very well.  

COOKIE DOUGH:

  • 2 cups of all-purpose flour
  • ¼ teaspoon of baking powder
  • ¼ teaspoon of salt
  • ¾ cup of sugar
  • 11 Tablespoons of unsalted butter at room temperature
  • 1 large egg
  • 1 Tablespoon of pure vanilla extract
  • ½ teaspoon almond extract

Whisk together the flour, baking powder and salt and set aside. With an electric mixer on medium, cream sugar and butter until smooth and well blended. Add the egg, vanilla and almond extracts and beat till well blended. Add the flour mixture and beat until well incorporated.

Line a 4 ½ by 8 ½ inch bread pan with tin foil, leaving about a 3 inch overhang over the long sides of the pan. On top of the foil, repeat this procedure using 2 long pieces of plastic wrap.

Divide the dough into quarters. Gently roll one quarter of the dough into a shape that will roughly fit the bottom of the bread pan. Place the dough into the pan and pat it to spread as evenly as possible. Smooth 1/3 of the filling over the top of the dough. It will be stiff, but an offset spatula works best to push the jam evenly over the dough. Repeat the process in the same way with the remaining dough and jam. Wrap the plastic wrap over the top of the dough and place the pan in the freezer for at least 1 ½ hours or longer.

Preheat your oven to 350 degrees F. Line your baking sheets with parchment or spray your pans with nonstick spray. Remove the dough from the pan using the tin foil ‘handles’. Remove the plastic wrap. Cut the loaf crosswise into thirds. Trim and cut the sides as necessary to make sure the blocks of dough are straight and not flared. Work with one block at a time, keeping the others in the fridge, and cut each third into ¼ inch thick slices. Wipe your knife clean between cuts if necessary. Place each slice on a baking sheet about 2 inches apart. Bake one sheet at a time, in the upper third of your oven for about 10-15 minutes, or until just slightly brown at the edges. Immediately transfer to wire racks to cool.

Store in an airtight container for up to a week or freeze for up to a month.

Enjoy!

 

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Comments

  1. Awesome post! Heading to The Three Little Piglets for the recipe…

  2. Wow – they look fabulous. Off to check out the recipe at your guest post.

  3. Ohmigoodness! That looks so beautiful and festive! Gotta go check out the recipe :)

    Buzzed!

  4. Layered in a bread pan eh? I’m off to check it out!

  5. You are so sweet Anne! Thank you for all your kind words. The photos are just gorgeous, and I can’t thank you enough for joining me!

  6. Great to see you over at Jen’s today! Cranberries and cherries sound divine.. This is a great addition to Jen’s 12 day cookie marathon! :)

  7. Going to check it out now…absolutely beautiful, Anne! I love the colors!

  8. These look amazing Anne! I adore Christmas cookies that have fruit in them and these are so pretty to boot!. Definitely checking out this recipe!

  9. Great post…. the cookies look fantastic. Luckily I get email updates from Jen so I knew your cookies would be coming. I hope your enjoying the holiday’s.

  10. These are so beautiful Anne! Heading over to Jen’s…

  11. those are adorable and they look delish!

  12. Thanks everyone for your kind comments! And I hope everyone stopped by The Three Little Piglets to give Jen some Christmas cookie love today! : )

  13. Ann you are brilliant in the kitchen and a sweetheart in life. Love this!

    • Kim, my friend, you are the sweetheart in life….with your good ear, sound advice and huge heart! Oh…and the brilliant in the kitchen applies as well! ; – }

  14. I LOVE this, Anne! I’m on such a cranberry kick right now too. Definitely saving this one!

  15. wow these are gorgeous! heading over to get the recipe now!!

  16. Anne, these are stunning! I just visited Jen’s blog and wow! You knocked it out of the ballpark with this one, girlfriend!

  17. These are gorgeous. I’m crazy about cranberries so I know I would eat way too many of these, YUM! I bet they would also be good with raspberries, hmmmmmm…….. :)

  18. These are picture perfect!

  19. They look beautiful and delicious!!!!

  20. So pretty! And the filling sounds incredible. I need to make these! Perfect as always, Anne.

  21. These are so beautiful! I’m off to check them out at Jen’s!

  22. These are as beautiful as the season! Off to Jen’s to check them out!

  23. These cookies are so pretty! I’m so curious how you made these (how do you make stripes like this?). I’m hopping over to Jen’s site now.

  24. Those cookies are so adorable! I love the layers.

  25. These are so pretty and I absolutely adore cherry-flavored anything!

  26. These cookies look like a work of art!

  27. These are so beautiful and sound delicious! I’ve saved this recipe to try at a later date. Thanks for sharing it and for finding my blog. I’ll be back!

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