GOOD COOKIE RIBBON RECIPES

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RIBBON COOKIES RECIPE - FOOD.COM



Ribbon Cookies Recipe - Food.com image

This recipe has been a Christmas tradition in my house for as long as I can remember. I'm not sure where it originally came from, I can only remember a tattered old page torn out of a magazine or cookbook that we would fish out of our recipe drawer every year when we got ready to make them. These are tri-color cookies with a fantastic buttery flavor. I've seen other variations using cherries and melted chocolate, but this is the version I grew up with, so I use this one. I don't have the original directions anymore, since I never write them down whenever I recopy the recipe, because I've made them so many times. But if you've made cookies a few times before, you know the order that everything should be mixed. The directions say to chill them in the fridge over night, but I usually just put them in the freezer for an hour or so, til they're firm enough to slice....because I don't like to wait.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 10

1 cup butter
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
3 tablespoons cocoa
1/4 cup pecans, finely chopped
red food coloring

Steps:

  • Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
  • In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
  • Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
  • Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
  • Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
  • Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
  • Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
  • Cool on wire rack.

Nutrition Facts : Calories 82.4, FatContent 4.4, SaturatedFatContent 2.5, CholesterolContent 14, SodiumContent 57, CarbohydrateContent 10, FiberContent 0.3, SugarContent 5.2, ProteinContent 0.9

MEDAL COOKIES RECIPE | BBC GOOD FOOD



Medal cookies recipe | BBC Good Food image

Make these round vanilla biscuits, ice in bright colours, thread on a ribbon and give out as edible prizes

Provided by Cassie Best

Categories     Treat

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield Makes 15 cookies

Number Of Ingredients 11

140g butter
100g light soft brown sugar
3 tbsp golden syrup
½ tsp vanilla extract
350g plain flour , plus extra for dusting
1 tsp bicarbonate of soda
1 large egg
1kg pack ready-to-roll icing
icing sugar
food colouring paste, edible glitter and icing pens (optional)
15 long colourful ribbons

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
  • Sieve the flour and bicarbonate of soda into a bowl. Pour in the melted butter mixture and the egg, and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up.
  • Roll the dough out on a floured surface to 5mm thick, then stamp out 15 circles using a 7.5cm round cookie cutter; you may need to re-roll the trimmings to get 15 cookies. Make a hole at the top of each circle with the end of a pencil.
  • Place on the baking trays and bake for 12 mins until golden, swapping the trays around halfway through. Cool on a wire rack. Decorate the cookies (see below), making sure the hole is at the top of each one. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 418 calories, FatContent 8 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 82 grams carbohydrates, SugarContent 66 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.4 milligram of sodium

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