Raspberry Ribbons | Holiday Cookies

“My family gobbles these up in no time flat! ” — Carly Rickards

Raspberry Ribbons

Ingredients
1 cup butter (no substitutes), softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam

GLAZE:

1 cup confectioners’ sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

Directions
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough into six portions; shape each into a 5-in. x 2-1/2-in. log. Place 4 in. apart on  parchment lined (don’t use Silpats the jam is really messy) baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350 degrees F for 10 minutes.

Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 5 minutes. (logs are really fragile when hot). Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.

In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely.

If you plan on storing the cookies place a sheet of waxed paper between layers

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, BiteClubEats.com is Wine Country dining with Drive-Thru Sensibility.

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>