Striped Icebox Cookies

Remember those wonderful cookies Grandma made? If you want a delicious and fancy cookie - these cherry jam-ribbon treats are exceptional. They take a little fussing - but are well worth it!

entered by Mr. Sorensen

Striped Icebox Cookies

Filling:

  • 3/4 cup dried sour cherries
  • 1/3 cup sour cherry jam
  • 1 Tbsp. sugar (for filling)
  • 1/8 tsp. almond emulsion

In a food processor, combine dried sour cherries, jam, and sugar. Coarsely puree. Put in small saucepan over medium heat and cook until comes to a boil, stirring occasionally. Remove from heat, stir in almond extract. Let stand until cool.

Dough:

  • 1-1/4 cup flour
  • 1/2 cup yellow cornmeal
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 8 Tbsp. unsalted butter (softened)
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla extract
Whisk together flour, cornmeal, baking powder and salt. Set aside.

Use electric mixer with paddle attachment to cream butter and sugar on medium speed until light and fluffy, 2-4 minutes. Add egg and vanilla, beat well. With mixer on low speed, add flour mixture.

Transfer dough to clean work surface and divide into fourths. Place one portion between 2 pieces of parchment paper and roll out dough to a 3-1/2" x 9" x 1/4" thick rectangle. repeat with remaining portions. Transfer to a baking sheet and freeze for 30 minutes.

Remove dough from freezer. Remove top pieces of parchment paper from all dough portions. Spread one third of the filling evenly over one portion of the dough. Invert second rectangle over the first; remove parchment on top. repeat layering process, leaving the top rectangle uncoated. Trim to a 3-1/3" x 8-1/2" brick. Wrap in plastic wrap and transfer to freezer for 1 hour.

Preheat oven to 350°. Line baking sheets with nonstick baking mats. Cut the brick into 1/3" thick rectangles; place on baking sheets, spaced 2-1/2" apart. Bake until light golden around the edges, 12-15 minutes. Remove from pan to wire rack to cool. Store in airtight container for up to 2 weeks.



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