Boysenberry Ribbon Cookies
Make any occasion a special occasion with these lacy boysenberry ribbon cookies.
Equipment
- Electric mixer
- 14 x 16 baking sheet
- Measuring cup set
- Measuring spoon set
- Mixing bowls
- Pastry bag and tips (substitute: disposable pastry bags or zip-lock bags)
- Fine micro-plane
- Parchment paper
Ingredients
Cookie Dough
- 2 1/2 cups all purpose flour
- 1 cup unsalted butter softened
- 1/2 cup baker's sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp lemon zest fine micro-plane recommended
- 1/4 tsp salt
Filling
Glaze
- 1 1/4 cup powdered sugar
- 1 tbsp freshly squeezed lemon juice
- 1 1/2 tsp milk
- 1/4 tsp vanilla extract
Instructions
Prep
- Allow unsalted butter to soften
- Preheat oven to 350℉
- Zest lemon using a fine micro-plane
Cookie Dough
- Beat together butter and sugar with a mixer on medium speed.
- Add egg yolk, vanilla, lemon zest and salt; cream together on medium speed until combined.
- Add half the flour and mix until just combined; add remaining flour. If dough is too sticky to work with, slowly add additional flour. If dough is too crumbly and won’t hold together, add 1 or 2 more T. of softened butter and mix together.
- Divide dough into 4 oblong potato-size lumps and chill in fridge 15 min.
- Cover a 14 x 16 baking sheet with parchment paper.
- Prepare a pastry bag with a 3/4" round opening. Hint: Use a disposable pastry bag or ziplock bag and cut off the corner. The cut will be about 1-1/4" long while the bag is flat to make a 3/4" round opening when the bag is full of cookie dough.
- Remove cookie dough from the fridge. Using the pastry bag, squeeze four long, 3⁄4” diameter ropes onto the parchment covered cookie sheet, the length of the sheet. Allow 2” to 3” between each rope. Each rope should be no more than 3⁄4“ in diameter.
- Alternate: cookie dough can also be fashioned by rolling the dough into 3/4" round ropes, the length of the baking sheet.
- With the long handle of a wooden spoon, gently lay the spoon handle down the middle of each rope to make a channel for the jam. Close up the channel on each end to contain the jam when you fill the bars.
Par-Bake & Fill
- Place cookie bars in the oven and par-bake 10 min.
- While par-baking the cookie bars, prepare another pastry bag with a 1/4" to 3/8" round opening. Fill the pastry bag with Rudy's Original Seedless Boysenberry Jam.
- Remove cookie bars from oven and quickly fill the middle channel in each cookie bar with the boysenberry jam using a pastry bag.
Bake
- Return the cookie bars to the oven and bake for 8-10 minutes until ends are just slightly golden. Be careful not too overbake.
- Remove the baking sheet with cookie bars from the oven and place it on a cooling rack. Allow the cookies to cool for 30 minutes to 1 hour.
Mix Glaze
- In a small mixing bowl, combine powdered sugar, lemon juice, milk and vanilla extract. Mix until smooth. Adjust thickness consistency with additional powdered sugar if needed to hold a bead when glazing.
- Place the glaze in a pastry bag with a 1/8" or smaller tip.
Cut & Finish
- When completely cool, cut into 1” slices at 45 degree angles. Cut 2 ropes one direction and 2 in other direction, to allow the cookies to be arranged in a chevron pattern for presentation. Separate each cookie far enough apart to glaze individually.
- Using the pastry bag, glaze bars in quick zigzags, draping glaze over the edges. Allow glaze to set at room temp.
- Presentation hint: Arrange bars in a chevron pattern on an oblong rectangular platter.
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