Finnish Ribbon Cakes

Finnish Ribbon Cakes
Ray is a man of tradition. When I put out a platter of Christmas cookies he wants to find his Mother’s Russian Tea Balls or Cindy’s Thumbprint Kisses. I like to find something new. Trying new cookies, even at Christmas is how I discovered my favorite Christmas cookie, Orange-Chocolate Biscotti. The new cookie on the platter this year are Finnish Ribbon Cakes.


  • 1 cup softened butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 2  1/2 cups flour

For the glaze whisk 1/2 cup powdered sugar with 1 Tbs water.


Cream butter and sugar Shape dough (about 1/4 of recipe).

 In large bowl of an electric mixer, beat butter and sugar until creamy; beat in egg yolk, vanilla, lemon zest and salt. Gradually add flour to butter mixture, blending throughly until soft dough forms.
Shape dough into ropes about 3/4 inch in diameter and as long as your baking sheets; place them about 2 inches apart on ungreased baking sheets (I line mine with parchment). With the side of your little finger, press a long groove down the center of each rope (don’t press all the way down to the baking sheets). Bake cookies in a 375 F oven for 10 minutes.
Remove cookies from oven and spoon jam into the grooves. Return to oven for 5 to 10 minutes or until cookies are firm to touch and light golden brown. While cookies are hot, drizzle them with powdered sugar glaze. Then cut at a 45 degree angle into 1-inch lengths. Let cool briefly on baking sheets; transfer to racks and let cool completely. Store air tight. Makes about 4 dozen.

Shape dough (about 1/4 of recipe).

Press a long groove in each rope with your little finger. Do not go too deep.

Bake at 375 F for 10 minutes. Remove from oven. Fill the groove with jam and return cookies to the oven for another 5 to 10 minutes.

Glaze the cookies, cool slightly, giving the glaze time to set. Cut the logs at a 45 degree angle about 1 inch thick. Move cookies to a wire rack to finish cooling.

Go to Christmas Cookies 2010 for the complete list this years sweets.

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