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Raspberry Ribbons

Raspberry Ribbons
"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.
30 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup butter, 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 large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and vanilla. Combine the flour, baking powder and salt;
  • gradually add to creamed mixture and mix well.
  • Divide dough into four portions; shape each into a 10-in. x 2-1/2-in.
  • log. Place 4 in. apart on greased or foil-lined baking sheets. Make
  • a 1/2-in. depression down the center of each log. Bake at 350°
  • for 10 minutes.
  • Fill depressions with jam. Bake 10-15 minutes longer or until lightly
  • browned. Cool for 2 minutes. Remove to a cutting board; cut into
  • 3/4-in. slices. Place on wire racks.
  • In a small bowl, combine glaze ingredients. Drizzle over warm
© Taste of Home 2013

2 of 2

Raspberry Ribbons (continued)

Directions (continued)

  • cookies. Cool completely. Yield: about 5 dozen.
Nutrition 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.
© Taste of Home 2013