Raspberry Ribbons Recipe photo by Taste of Home
Raspberry Ribbons
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 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
Ingredients
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1 cup butter, softened
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1/2 cup sugar
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1 large egg
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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 baking powder
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1/4 teaspoon salt
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1/2 cup raspberry jam
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GLAZE:
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1 cup confectioners' sugar
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2 tablespoons evaporated milk
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1/2 teaspoon vanilla extract
Directions
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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.
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2.
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.
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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.
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4.
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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