"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.
- 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
- 1 cup confectioners' sugar
- 2 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
- 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 cookies. Cool completely. Yield: about 5 dozen.
Originally published as Raspberry Ribbons in Taste of Home December/January 2003, p8
Reviews for Raspberry Ribbons
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review