Source: The All-American Cookie Book by Nancy Baggett
Makes 30 servings.
Preparation time: 3 hours
Tips: Keep loaf in freezer for later baking.
Ingredients
Preparation
2 cups plus 2 Tbsp. all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2/3 cup unsalted butter (1stick + 2 2/3 Tbsp), softened
1 large egg
2 1/4 teaspoons vanilla extract
1/2 teaspoon almond extract
Cranberry-Cherry Filling:
3/4 cup dried sweetened cranberries (about 3 oz) (heaping cup)
1/3 cup sour cherry jam or preserves, (heaping cup)
1 1/2 tablespoons sugar
1/8 teaspoon almond extract
For the filling:
1) In a food processor or blender, process the cranberries, jam or preserves, and sugar until coarsely pureed. Transfer the mixture to a small, heavy saucepan. Cook over medium-high heat, stirring occasionally, until it just comes to a boil; immediately remove from the heat.
2) Let stand until cooled slightly. Stir in the almond extract.
3) Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes to speed chilling.
The filling may be refrigerated for up to 4 days; return to room temperature and stir before using.
For the dough:
10 In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.
2) In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth.
3) Add the egg, vanilla, and almond extract and beat until well blended.
4) Beat or stir in the flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firm up slightly.
5) Line a 4 1/2 by 8 1/2 inch loaf pan with aluminum foil, letting the foil overhang the long sides by about 3 inches; this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping in the middle and overhanging the longer sides by about 4 inches.
6) Divide the dough unto quarters. Working on a large sheet of wax paper, roughly pat each potion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one-third of the filling over the dough in the pan; the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all the dough portions and the filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 /12 hours and preferably longer. (The dough can be transferred to an airtight plastic bag and frozen for up to 1 month.)
7) Preheat oven to 350 F degrees. Grease several baking sheets or coat with non stick spray.
8) Carefully peel the plastic wrap from the loaf. Using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down rather than flared; wipe the knife clean between cuts. (If the loaf is too hard to cut easily, let stand for few minutes; don't let it thaw too much, or it will be more difficult to slice cleanly.)
9) Carefully cut the loaf crosswise into thirds, froming three 2 3/4 by 4 inch blocks.
10) Work with one block at a time ( keep others refrigerated), cut each third into 1/4 inch thick slices to produce 2 3/4 inch long ribbons; wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2 inches apart.
11) Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 14 minutes, or until just slightly darker at the edges. Reverse the sheets from front to back halfway through baking to ensure even browning. Using a spatula, immediately transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 2 weeks or freeze for up to 1 month.
NOTES : Makes 30 (2"x3") cookies
Cranberry - Cherry Ribbons
