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
Raspberry Ribbons
Prep Time
20 min
Cook Time
20 min
Yield
5 dozen
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
- 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.
- Divide dough into 4 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.
- 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.
- In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
Nutrition Facts
1 cookie: 67 calories, 3g fat (2g saturated fat), 11mg cholesterol, 40mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
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