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"I make these attractive, buttery cookies to serve at our remote guest lodge, and all the girls in the kitchen are addicted to them!" writes Patsy Wolfenden of Golden, British Columbia.
Nutritional Facts 2 cookies equals 134 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 91 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.
Originally published as Raspberry Ribbons in Taste of Home December/January 2003, p8
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Reviewed on Dec. 06, 2012 by jammin
These cookies are amazing! I would make them again with or without any type of filling.
Reviewed on Dec. 26, 2011 by jpfjjf2
I have made these every Christmas for last six years and friends and family LOVE it! It definitely makes the list of cookies to bake every Christmas.
Reviewed on Dec. 16, 2011 by Snappcake
My family and friends love this recipe! I have made it for the last two years for my Christmas cookie gift packages. They always are the first to be eaten. Thank you for a great recipe!
Reviewed on Dec. 10, 2011 by mkaylor
Love this. so easy to make. so tasty.
Reviewed on Dec. 03, 2011 by mommytoanangel
these are SO good. We are adding these to our yearly list of Christmas cookies. We have to make another double batch b/c they were eaten up before we could share them. It is one of those by it at the bakery recipes!
Reviewed on Nov. 29, 2011 by collieraddo
I made these for the first time last week. They turned out perfectly! I used raspberry jam for half of them and black cherry jam for the other half. Personally I liked the black cherry better. I brought them to a Bible study and they were gone in a flash. I will definitely be making them again.
Reviewed on Nov. 07, 2011 by Lmergler
I make these every Christmas for my husband to take to work. They come out great every time, and everyone requests the recipe. They're easy to make, beautiful to look at and delicious to eat. A total win/win for the very busy holidays
Reviewed on Oct. 25, 2011 by Sweetchickie
They turned out perfectly, looked just like the picture and tasted great. I used a chopstick to make the depression down the center of the logs; worked well.
Reviewed on Oct. 23, 2011 by beatntbroken
This recipe, while the idea is there, was a total bust. as soon as you cut it all the jam spills out. I used a jar of special jam that a family member brought back from europe for us and it was wasted.All I got from this was how to make the glaze. Needed 1/2 tbsp more evaporated milk as it was too thick to even drizzle but it was pretty good.
This recipe, while the idea is there, was a total bust. as soon as you cut it all the jam spills out. I used a jar of special jam that a family member brought back from europe for us and it was wasted.
All I got from this was how to make the glaze. Needed 1/2 tbsp more evaporated milk as it was too thick to even drizzle but it was pretty good.
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