Cranberry Cherry Icebox Ribbons Recipe

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Cranberry Cherry Icebox Ribbons
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Ingredients
12
Count
Nutrition
92
Calories
Total time
12
Minutes
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Ingredients:

  • generous 1/3 cup sour cherry preserves
  • about 3 oz dried cranberries
  • 1 1/2 tbsp sugar
  • 2 cups plus 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cup sugar
  • 1 large egg
  • 2 1/4 tsp vanilla extract

Directions:

  1. For the filling: Combine the cranberries, cherry preserves, and sugar in a food processor. Process until coarsely pureed.
  2. Transfer the mixture to a medium saucepan and cook over medium heat, stirring to avoid burning, until the mixture comes to a boil.
  3. Remove from heat and add almond extract. Cover and refrigerate for an hour.
  4. For the dough: Combine the flour, baking powder, and salt in a bowl and set aside.
  5. In a mixer, combine the butter and sugar and blend together until smooth and creamy.
  6. Add the egg, vanilla, and almond extract and beat until combined. Add the flour mixture and beat just until incorporated. Let the dough stand for about 10 minutes to let it firm up.
  7. Line a 4 1/2 x 8 1/2 inch loaf pan with foil, letting the foil overhang the long sides so you can easily remove the dough from the pan. On top of the foil, line the pan with two sheets of plastic wrap laid crosswise and overhanging the longer sides as well.
  8. Divide the dough into quarters. Shape one portion into roughly the size of the loaf pan and pat into the bottom. It may help to have a dough tamper to get the dough in evenly. Spread one-third of the cranberry filling over the dough with a small spatula. Repeat with the remaining three portions of dough and two portions of filling.
  9. Fold the plastic wrap over the dough, completely covering it. Freeze the dough in the pan for at least 1 1/2 hours, until firm.
  10. Preheat the oven to 350 degrees. Line several baking sheets with baking paper.
  11. Take the loaf out of the freezer and unwrap the dough. You can allow it to warm up a bit for a few minutes, but don't let it get too soft or it will be difficult to cut neat slices and the filling will start squishing out.
  12. Using a sharp knife, trim the sides so that the sides of the loaf are straight up and down. Wipe the knife off between cuts. Cut the loaf into thirds on its long side.
  13. Cut each third into 1/4 inch slices that are about 2 3/4 inches long. Transfer the slices carefully to the baking sheets, placing them about 2 inches apart.
  14. Bake one sheet at a time for about 9 to 14 minutes, until the edges are just starting to darken and firm up. Transfer the cookies to wire racks and let them cool completely.
  15. Store cookies between layers of parchment paper in an airtight container for up to 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 92.39 Kcal (387 kJ)
Calories from fat 39.46 Kcal
% Daily Value*
Total Fat 4.38g 7%
Cholesterol 17.1mg 6%
Sodium 22.69mg 1%
Potassium 18.31mg 0%
Total Carbs 12.14g 4%
Sugars 5.22g 21%
Dietary Fiber 0.42g 2%
Protein 1.1g 2%
Vitamin A 0.1mg 2%
Iron 0.1mg 1%
Calcium 5.6mg 1%
Amount Per 100 g
Calories 420.66 Kcal (1761 kJ)
Calories from fat 179.68 Kcal
% Daily Value*
Total Fat 19.96g 7%
Cholesterol 77.86mg 6%
Sodium 103.3mg 1%
Potassium 83.38mg 0%
Total Carbs 55.25g 4%
Sugars 23.75g 21%
Dietary Fiber 1.92g 2%
Protein 5.01g 2%
Vitamin A 0.2mg 2%
Iron 0.7mg 1%
Calcium 25.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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