Name: Cherry Icebox Ribbons
Total time: 4 h 45 min
Ingredients: 1/3 cup (2 1/3 ounces/66 grams) granulated sugar; 2 tablespoons packed light brown sugar; 1/2 teaspoon salt; 12 tablespoons unsalted butter , cut into 12 pieces and softened; 1 large egg yolk; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1 1/2 cups (7 1/2 ounces/213 grams) all-purpose flour; 2/3 cup dried sour cherries; 6 tablespoons cherry jam or preserves

Why This Recipe Works

Adding dried sour cherries to the jam ensures that the filling won’t seep out of these stylish striped cookies during baking. For easier slicing, we make sure that the dough is fully chilled and firm.

Instructions

Process granulated sugar, brown sugar, and salt in food processor until no lumps remain, about 30 seconds. Add butter, egg yolk, and extracts and process until smooth and creamy, about 20 seconds. Scrape down sides of bowl, add flour, and pulse until dough forms, about 10 pulses. Form dough into 5-inch square, wrap square in plastic wrap, and refrigerate for 1 hour. Wipe out workbowl with paper towels.

Heat cherries and jam in small saucepan over medium heat until just bubbling; let cool completely. Process cherry mixture in food processor until smooth, about 15 seconds.

Roll dough between 2 pieces of parchment paper into 10-inch square, about 1/4 inch thick; freeze for 15 minutes. Cut dough into four 2 1/2-inch-wide strips. Spread cherry mixture evenly over 3 strips, stack spread strips, then place plain strip on top. Wrap stack tightly in plastic and refrigerate for at least 2 hours or up to 2 days.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment.

Slice dough into 1/4-inch-thick rectangles; space rectangles 1 inch apart on prepared sheets. Bake until edges are just golden, 13 to 15 minutes, switching and rotating sheets halfway through baking. Immediately and carefully transfer cookies to wire rack and let cool completely before serving.