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Raspberry Ribbons

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

about 5 dozen

I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
Raspberry Ribbons Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 large 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

  1. Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, 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 10x2-1/2-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 for 10 minutes.
  3. Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. 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.

Nutrition Facts

2 each: 134 calories, 6g fat (4g saturated fat), 24mg cholesterol, 91mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • Renee
    Dec 20, 2020

    These were soOoOoo delicious. Would have rated 5-stars if, like other commenters, I didn't have trouble with them breaking. Not a cookie you can easily pack in a cookie tin. Next time I make these I'll do them as thumbprints.

  • snker0521
    Dec 17, 2020

    I have been making a cookie like this since my 36 year old was about 2. We have tried all kinds of jam in them. But don't limit yourself to jam. We make a cranraspberry sauce for Thanksgiving and have even used that in these cookies. I also do not bother with a glaze but will dust them with powdered sugar or top them with chopped nuts depending on what I have on hand.

  • jkmillermn
    Dec 6, 2020

    I just made this recipe for the first time. They are delicious and addicting and I am not a jam person normally. I will be adding these to all future Christmas cookie plates. The only thing I changed was to use regular milk as that was what I had on hand.

  • misscoffeepot
    Sep 22, 2020

    I have made as many as 500 of these for a ladies tea party, and got so many request for the recipe. They freeze will if you ice them after defrosting. Like a buttery shortbread with a sweet jam.

  • Krystal
    Nov 21, 2019

    These did not turn out at all like the picture. It was very difficult to shape the logs into 10x2 in logs. Maybe dividing dough in half and not into fourths would give it the height or thickness it needs as they came out very flat.

  • Brenda
    Dec 16, 2017

    The picture looks strange to me...I have made this recipe for years. The logs roll out like clay. Then the trough is about 1/4 inch deep into the log, but the logs are not very wide. They don't look nearly as wide as the cookies in the picture. Once they come out from the first 10 minutes in the oven, I use the back of a spoon to re-define the trough. I usually use a cup of the jam to thoroughly fill the troughs. When they are cooling, I cut them on the diagonal. They look really pretty with the icing on top. I make the icing go the opposite diagonal from the way they are cut. They are delicious and the recipe never fails. They do tend to want to break in half, so they are not good for shipping. But they are wonderful for the holidays!

  • 2124arizona
    Jun 20, 2017

    This recipe comes in handy when you are pressed for time. They always receive many compliments.

  • justmbeth
    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.

  • KiskiCook
    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.

  • LollyBlue
    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.