I made a lot of cookies in the month of December.

Tomorrow is the last day of this month and I took an inventory of what I have left.

NOT MUCH!

We have been eating around the edges of what I didn’t give away.

I gave most of them away in cookie sampler bags.

All in all- around 25 bags of some yummy good samples- at least 2 dozen cookies in each bag-

That is a lot of cookies!

I have some left- about 6 dozen.

But I don’t have any of the Finnish Ribbon Cookies left.

I know because these are one of MY favorite cookies-

and they are all gone.

So I’m going to make some more in January.  And keep them in a tin.

Here’s the recipe if you’d like some, too!

(I don’t KNOW for certain if these are genuinely Finnish- I got the

recipe from a copy of Southern Living Magazine many years ago.)

Finnish Ribbon Cookies

Ingredients:

1 cup butter or margarine

1/2 cup sugar

1 egg yolk

1 tsp vanilla

1/2 tsp lemon peel

2 1/2 cups flour

1/4 tsp salt

6 TBS preserves ( raspberry, apricot, fig- whatever you choose.)

Method:

Cream butter (room temperature) with sugar, add yolk and vanilla and mix until

light and fluffy.  Add salt and lemon peel to flour and mix into  butter mixture

cup at a time.

Divide dough into four portions and roll out onto parchment paper into long rolls.

Using pencil or wooden spoon handle or chop stick- make furrows down

each roll and bake for 10 minutes in a preheated oven at 375 F. .

  Allow to cool on pan, then spoon your favorite fillings into the

grooves and cut on a diagonal.

Decorate with thin glaze drizzled on top and deal gently with them

when taking off baking sheet.  They are prone to break. 🙂

And then you can eat them without guilt.

Broken cookies don’t have any calories, do they?