Best 2 Scandinavian Raspberry Ribbons Recipes

Indulge in the delightful flavors of Scandinavia with our collection of tantalizing raspberry ribbon recipes. Embark on a culinary journey through Sweden, Norway, Denmark, and Finland with these traditional and modern interpretations of a classic dessert. From the delicate sweetness of Swedish Hallonrutor (Raspberry Squares) to the vibrant colors of Norwegian Bringebærsnurrer (Raspberry Swirls), each recipe captures the essence of the region's rich baking heritage. Discover the secrets of Danish Hindbærsnitter (Raspberry Slices), where layers of buttery pastry and tangy raspberry jam create a harmonious symphony of flavors. Delight in the rustic charm of Finnish Vadelmapiirakka (Raspberry Pie), where a flaky crust embraces a luscious raspberry filling. Whether you're a seasoned baker or just starting your culinary adventures, these Scandinavian raspberry ribbon recipes will surely impress your taste buds and leave you craving more.

Let's cook with our recipes!

RASPBERRY RIBBONS

Raspberry Ribbons image

I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! -Patsy Wolfenden, Golden, British Columbia

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
GLAZE:
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.

Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SCANDINAVIAN RASPBERRY RIBBONS

Scandinavian Raspberry Ribbons image

These are delicious little treats that are actually pretty simple to make. Don't let the long directions scare you off! You can substitute any kind of jam you like. Hope you enjoy!

Provided by Leslie

Categories Dessert

Time 40m

Yield 4 dozen

Number Of Ingredients 9

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup raspberry jam
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice
1 teaspoon milk or 1 teaspoon water

Steps:

Preheat the oven to 375 degrees F.
Cover cookie sheet with parchment or baking paper.
Make the dough.
In a large bowl, cream the butter and sugar together with an electric mixer.
Add the egg yolk and vanilla and beat until light.
Add the flour, a little at a time, and mix until the dough is smooth.
Divide the dough into 4 parts.
On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
With the side of your little finger, press a groove down the center of the length of each strand.
Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
To Decorate with icing:.
Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
Drizzle the icing down the length of the hot cookies.
While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
When the frosting is set, transfer to an airtight tin.
Store in a cool place or freeze.

Tips:

Make sure your butter is cold and cubed before you start mixing the dough. This will help prevent the dough from becoming too greasy.
If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
When sprinkling the sugar and cinnamon mixture on the dough, be sure to do it evenly so that each bite of the raspberry ribbon is full of flavor.
Don't overbake the raspberry ribbons. They should be cooked through but still slightly soft and chewy in the center.

Conclusion:

These Scandinavian raspberry ribbons are a delicious and easy-to-make treat that are perfect for any occasion. They're also a great way to use up any leftover raspberries you may have. So next time you're looking for a sweet and satisfying snack, give these raspberry ribbons a try!

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