Raspberry Ribbons Recipe
- 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
- 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.
2 each: 134 calories, 6g fat (4g saturated fat), 24mg cholesterol, 91mg sodium, 18g carbohydrate (10g sugars, trace fiber), 1g protein
Reviews for Raspberry Ribbons
"A really beautiful and tasty cookie. I just had to be careful moving after they were cut as they wanted to break in half."
"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."
"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."
"I absolutely love these, I've made them numerous times and always are delicious."
"These cookies are amazing! I would make them again with or without any type of filling."
"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."
"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!"
"Love this. so easy to make. so tasty."
"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!"
"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."
"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."
"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."
"Make every year - it is the favorite of our home! Quick , easy and delicious!"
"I make these each Christmas, and they are my most requested cookie!"
"I make these EVERY time I want a special treat for a potluck or event. I usually forgo the drizzle and instead I cover the jam with wax paper and then sprinkle icing sugar on the cookie (it keeps the jam looking clear and tidy). Everyone loves them.Question: has anyone tried subbing margarine? In the original recipe book that they're in, it says no substitutions but I don't see that noted on the website."
"This recipe has everyone in the office fooled into thinking I'm a master baker. So easy and always delicious! I've successfully subbed All Fruit for the jelly and raw sugar for granulated. Flawless buttery perfection every time."
"These cookies are delicious! I always receive rave reviews when I make them. For some variation, I sometimes make one batch of dough, and use four different jams (raspberry, blueberry, peach, strawberry). The different colors look very pretty on a platter, and everyone can choose their favorite flavor. I also use a silpat liner when baking them. The cookies slide off the cookie sheet a little easier."
"These are so extremely yummy! They didn't keep the indent for me after baking so I just indented it again before I put the jam on. The cookie is a lot like shortbread... but with yummy jam in the center... what could be better? I used strawberry jam instead of raspberry."
"YUM...they look wonderful and EASY! YEAH!"