Taste of Home
Berry-Filled Butter Ribbons
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
YIELD: 2-1/2 dozen.
Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.—Amy Sauerwalt, Columbia, Maryland
Ingredients
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1 cup butter, softened
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3/4 cup sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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2-1/4 cups all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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3/4 cup boysenberry preserves
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1 package (12 ounces) dark chocolate candy coating, melted
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Assorted jimmies or sprinkles
Directions
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1.
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
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2.
Using a cookie press fitted with a ribbon disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them).
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3.
Bake 6-8 minutes or until set (do not brown). Recut cookies if necessary. Remove from pans to wire racks to cool completely.
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4.
Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Dip each cookie halfway in candy coating; allow excess to drip off. Sprinkle with jimmies. Place on waxed paper; let stand until set.
Nutrition Facts
1 sandwich cookie: 189 calories, 10g fat (7g saturated fat), 23mg cholesterol, 94mg sodium, 25g carbohydrate (17g sugars, 0 fiber), 1g protein.
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