4 ounces butter, room temperature
3 ounces cream cheese, room temperature
1 egg yolk
1 cup flour
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
1/4 cup apricot (or other flavor) preserves
Using an electric mixer, combine the butter and cream cheese until smooth.
Add the egg yolk and mix until incorporated. Add the flour and beat just until
combined. Form dough into a disk, cover and refrigerate for 1 to 2 hours or
Preheat oven to 375 degrees F.
Line 2 cookie sheets with parchment paper.
In a small bowl, combine sugar, cinnamon, and walnuts. Set aside.
Divide the chilled dough in half. Lightly flour a work surface.
Roll the dough into a rectangle about 20 x 6-inches. Spread a thin layer of
preserves on the dough. Sprinkle half of the sugar mixture on top. Take one of
the long edges of the dough and fold to down to meet the other long side.
Gently press down on the dough to seal the top to the bottom.
Using a pastry cutter, cut the dough into strips 1/2-inch wide by 3 inches long.
Take the strip of filled dough and gently twist. Place the twisted strips on the
prepared baking sheets about 2 inches apart. Repeat the procedure with the
second half of dough.
Bake for 12 to 15 minutes, or until lightly browned. Remove the baking sheets
from the oven. Allow the cookies to cool 10-15 minutes then transfer the
cookies to wire racks to cool completely.
Ribbon twists feature a layer of fruit preserves sandwiched between two layers of flaky
pastry dough that is cut into strips and twisted. The result is a flavorful Italian cookie with
a texture similar to a fruit pastry.