CHERRY ICEBOX RIBBON COOKIES

To Make Cherry Icebox Ribbon Cookies

In a food processor, add white and brown sugars and salt and process until no lumps remain. Add the butter, egg yolk, vanilla and almond extracts and then process until smooth, scraping the bowl of the processor as needed.

Add the flour, and pulse until a cohesive dough forms – about 20-30 pulses. Transfer the dough to the counter and pat it into a 5 inch square, then wrap in plastic wrap and let it sit in the fridge for at least an hour or until firm.

While the dough rests in the fridge, make the filling. In a small sauce pan heat the chopped cherries and cherry jam over medium heat until just hot and bubbling. Scrape the cherries into another bowl and let the mixture cool completely. Once cool, process the mixture in a clean food processor until smooth. It’s okay though if you cant get it perfectly smooth. It will still be good.

When the dough comes out of the fridge, roll it out into a 10 inch square, about ¼ inch thick, and then freeze this panel of dough for 15 minutes.

Cut the dough into strips 2 ½ inches wide and 5 inches long, a total of 8 strips. Spread the cherry mixture evenly over 6 of the strips, and then stack the strips cherry side up, ending with a plain strip of dough.

Wrap each stack of dough tightly in plastic wrap and freeze until very firm, at least 30 minutes.

Preheat the oven to 350 and line a baking sheet with parchment.

Slice the chilled dough into ¼ inch slices, and place them 1 inch apart on the prepared baking sheet. Bake for 12-14 minutes, rotating the baking sheet halfway through baking.

Immediately upon removal from the oven, carefully transfer the cookies to a metal cooling rack. Cool completely before eating.

Repeat with remaining dough.