Raspberry Ribbons Recipe
Raspberry Ribbons Recipe photo by Taste of Home

Raspberry Ribbons Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 30 servings


  • 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

Nutritional Facts

2 each: 134 calories, 6g fat (4g saturated fat), 24mg cholesterol, 91mg sodium, 18g carbohydrate (10g sugars, trace fiber), 1g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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

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Reviewed Dec. 30, 2015

"A really beautiful and tasty cookie. I just had to be careful moving after they were cut as they wanted to break in half."

Reviewed Dec. 20, 2013

"I've made these cookies to give in gift boxes every Christmas for the last 5 years. They are so quick, easy, beautiful and delicious! Recently I found myself with only whole wheat flour on hand. Fearing the cookies would be too dry, I melted the butter instead of just softening it, and after adding the filling, baked for 10 minutes instead of my customary 12. The cookies turned out great. I've used a variety of fillings too - cherry, loganberry, strawberry, etc. It's great to have such a reliable recipe to pull out when you need a special treat."

Reviewed Dec. 8, 2013

"Beautiful cookies for any time of year. I made them for my Christmas tree decorating party. My little one said Santa sure would love em too! It's true, They are delicious and pretty. I had a tough time at first shaping the dough but figured it out. Worth the effort for a new recipe to WOW my familiy and friends."

Reviewed Nov. 11, 2013

"I absolutely love these, I've made them numerous times and always are delicious."

Reviewed Dec. 6, 2012

"These cookies are amazing! I would make them again with or without any type of filling."

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