Our Delicious Dessert Contest Winners
Editor's Note: Congratulations to Donna of Summerville, S.C., the winner of the Delicious Dessert Recipe Contest! These stunning little revelations outdid our expectations. When you put that first one in your mouth, the light, lemony cookie and the gooey raspberry preserves create a symphony of flavor. As each person in the office wandered by and picked a cookie off the plate, the inevitable exclamation followed: "Ooh, these are good!" That's the sure sign of a winner.
Here's what Donna said about her recipe:
"This cookie is light and buttery, with a burst of flavor from your favorite preserves. Just thinking about them makes me wish I had one right now! My children loved these cookies growing up, and they still look forward to my making them, even now as they have grown older. My girls and I will make a pot of tea and our special cookies and enjoy a quiet afternoon together. And when I mailed them to my son in Iraq, his favorite cookies were a welcome sight. They are so delicious and easy to make. The ribbon cookie is extra special to me because it brings back my own childhood memories. I'm so glad that I can share the recipe with others. Hopefully I can cheer someone's day in some way."
Prep Time: 15 minutes
Cook Time: 17 to 20 minutes
1 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon dried lemon rind, grated
2 1/2 cups flour
1/4 teaspoon salt
2/3 cup raspberry or apricot preserves or jam
1/2 cup confectioners' sugar
1 tablespoon milk
1. Preheat oven to 375 degrees F.
2. In a separate bowl, cream together butter and sugar until well blended. Add egg yolk, vanilla, lemon extract, and lemon rind; mix well.
3. In a separate bowl, combine flour and salt. Gradually add flour mixture to cream butter mixture; blend well.
4. Shape dough into 3/4-inch-diameter ropes along the length of the baking sheets. With your finger, press a long groove into the middle of each rope, being careful not to press all the way down to the baking sheet.
5. Bake 10 minutes.
6. Remove cookies from the oven and spoon jam in a thin line in the center of the grooves. Return to oven and bake 7 to 10 more minutes, until firm and light golden in color.
7. Combine confectioners' sugar and milk; drizzle sugar mixture over hot cookies. Immediately cut cookies at a 45 degree angle in 1-inch lengths.
8. Let cool on baking sheets, then place on cooling racks.
Makes approximately 6 dozen
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