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Berry Icebox Ribbons

Ingredients

  • 1/3 cup sugar
  • 2 Tbsp brown sugar firmly packed
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter cut in to pieces and softened
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 1/2 cups flour
  • 2/3 cup dried fruit (match complementary dried fruit with jam, i.e. cherry jam with dried cherries) Dried fruit helps thicken jam mixture.
  • 6 Tbsp jam or preserves

Instructions

  • Process sugar, brown sugar, and salt in food processor until no lumps of sugar remain, about 30 seconds.
  • Add butter, egg yolk, vanilla, and process until smooth and creamy, about 20 seconds, scraping down bowl as needed.
  • Add flour and pulse until cohesive dough forms, about 20 pulses.
  • Transfer dough to counter and pat into 5 inch square. wrap square tightly with plastic wrap and chill until firm, about 1 hour.
  • Heat dried fruit and jam in small saucepan over medium heat until just bubbling,
    Let cool completely about 30 minutes. Process fruit mixture in clean, dry food processor until smooth, about 15 seconds.
  • Roll dough between 2 pieces of parchment paper into 10 inch square, about 1/4 inch thick.
    Freeze dough until firm, about 15 minutes. Cut chilled dough into four 2 1/2 inch wide strips.
  • Spread jam mixture evenly over 3 strips and stack, fruit mixture side up. Place plain strip on top. Wrap stack in plastic and freeze until firm, about 15 minutes.
  • Preheat oven to 350 degrees and line baking sheet with parchment paper. Slice chilled dough into 1/4 inch thick rectangles and place, one inch apart on baking sheet.
  • Bake until edges are just golden, 13 to 15 minutes, rotate sheet half way through baking.
    Immediately and carefully transfer cookies to wire rack and let cool completely before serving.
    Optional: Dust lightly with confectioners sugar.