Cranberry-Cherry Icebox Ribbons – a delicious recipe with Filling, cranberries, cherry preserves, T, almond, T. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In food processor, blend the cranberries, preserves and sugar, then cook just until it comes to a boil. Stir in almond extract and cool. Stir together the dry dough ingredients and set aside. With the mixer, beat the sugar and butter, then add egg and extracts. Beat in the flour mixture.
2
Line a bread pan with foil, leaving an overlap. Working on waxed paper, divide the dough into quarters. Pat each portion into the size/shape of the pan. Pat each portion into the pan, then spread with a third of the filling, ending with dough on the top. Fold plastic wrap over the dough and freeze until firm. Remove from pan, cut crosswise into four block, then slice into 1/4 inch slices. Bake on greased sheets for 9-14 minutes at 350 degrees until just brown at edges. Cool on racks. Keeps well for at least a week, and the dough can be frozen for up to one month. Pretty and delicious!
1337
kcal
Calories
44
g
Fat
188
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Filling:, 3/4 dried cranberries, 1/3 c cherry preserves, 1 1/2 T sugar, and more.
Yes, Cranberry-Cherry Icebox Ribbons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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