Friday, December 20, 2013

Cherry Icebox Ribbon Cookies

We tried baking three new holiday cookies this year. This is the third: Cherry Icebox Ribbons from America's Test Kitchen Christmas Cookies 2012.

These are a little time consuming. It's easy to make the dough in the food processor and then it has to chill for an hour. Meanwhile, you can heat the preserves and dried cherries, let the mixture cool, and then puree it in the food processor. It takes a bit of time to roll out a square, freeze it for 15 minutes, cut it into strips, layer the strips and cherry mixture, and then freeze the layers before slicing into rectangles and baking.
We had a bit of trouble immediately taking the baked cookies off the silicon mats. The cookies are fragile. Maybe part of the problem was that our edges weren't even since our layers weren't even. We found that letting them sit on the cookie sheet for a few minutes was better than immediately transferring them t o a cooling rack, as the recipe suggests.

The cookies look & taste great. They are definitely worth the effort. They just require some time and a little patience. We'd definitely make these again - delicious, soft, vanilla & almond shortbread layers with a tart cherry filling. Yum!

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