Follow Us on Instagram at LivingaBetterLife for future updates!

Cranberry Cherry Ribbon Cookies

Cranberry Cherry Ribbon Cookies
by Jennifer Mackey, Cookie Club Member
Recipe Courtesy of

Category: Desserts, Cookies
Prep Time: 30 Minutes
Level: Impressive Baking Skills
Yield: 3 Dozen Cookies

Print Recipe...



3/4 c. dried cranberries, about 3 ounces
1 1/3 c. cherry preserves, or sour cherry jam
1 1/2 T. sugar
1/8 tsp. almond extract


Process cranberries, preserves or jam, and sugar in food processor until coarsely pureed. Transfer mixture to saucepan. Cook, stirring occasionally, until comes to boil; immediately remove from heat. Let stand until cooled slightly. Stir in almond extract. Cover and refrigerate for at least 1 hour or until well chilled, or freeze for 30 minutes to speed chilling.



2 c. plus 2 T. flour, all-purpose
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2/3 c. unsalted butter, softened
1 large egg
2 1/4 tsp. vanilla extract
1/2 tsp. almond extract


Stir together flour, baking powder and salt; set aside. Beat together sugar and butter until well blended and smooth. Add egg, vanilla and almond extract and beat until well blended. Beat or stir in the flour mixture until incorporated. Let dough stand for 10 minutes.

Line a 4 1/2 x 8 1/2-inch loaf pan with aluminum foil, letting the foil overhang the long sides by about 3 inches. On top of the foil, line the pan with 2 long sheets of plastic wrap laid crosswise, overlapping in the middle and overhanging the longer sides by about 4 inches.

Divide the dough into 1/4's. Working on waxed paper, roughly pat each portion into shape of loaf pan. Pat one dough portion into bottom of loaf pan, forming a smooth, even layer. Spread 1/3 of filling over dough. Repeat layers, using all dough and all filling. Fold plastic wrap over dough. Freeze until loaf is cold and very firm, at least 1 1/2 hours or longer.

Preheat oven to 350 degrees. Grease several large baking sheets or coat with nonstick cooking spray. Carefully peel plastic wrap from loaf. Trim off and discard the excess dough so sides of loaf are straight up and down, not flared. Wipe knife between cuts. Carefully cut loaf crosswise into 1/3's, forming 3 - 2 3/5 x 4-inch blocks. Cut each block into 1/4-inch thick slices to produce 2 3/4-inch long ribbons. Carefully transfer cookies to baking sheets, placing about 2 inches apart.

Bake cookies, 1 sheet at a time, in upper 1/3 of oven for 9 to 14 minutes, or until just slightly darker at edges. Reverse sheet from front to back halfway through baking to ensure even browning. Transfer cookies to wire racks and cool completely. Store in an airtight container for up to 1 week or freeze for up to 1 month.