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Ribbon Twists
(Makes about 36 cookies)
Ingredients:
Pastry:
4 ounces butter, room temperature
3 ounces cream cheese, room temperature
1 egg yolk
1 cup flour
Filling:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
1/4 cup apricot (or other flavor) preserves
Directions:
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 overnight.
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 wheel, 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.
Pastry:
4 ounces butter, room temperature
3 ounces cream cheese, room temperature
1 egg yolk
1 cup flour
Filling:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
1/4 cup apricot (or other flavor) preserves
Directions:
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 overnight.
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 wheel, 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 Twist Cookies
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.
FOR YOUR FAVORITE NONNA
Makes a great gift for Birthdays, Christmas, Mother's Day, National Grandparent's Day, and other Special Occasions!
Ideal for cutting dough and crimping edges of pies, pastries and ravioli. Also for cutting pasta dough or lattice crusts or for making other decorative cuts in any kind of pastry or cookie dough.
RELATED ITEMS
The silicone pastry/baking mat has measurements in centimeters and inches.
Great for rolling out a round of pie crust to fit your pie pan. Also, for this recipe, you can easily roll out a perfect 12-inch round of cookie dough.
Great for rolling out a round of pie crust to fit your pie pan. Also, for this recipe, you can easily roll out a perfect 12-inch round of cookie dough.
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