Raspberry Ribbons

Total Time Prep: 20 min. Bake: 20 min. + cooling
Yield 5 dozen
Test Kitchen Approved
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

  • 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 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.
  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

1 cookie: 67 calories, 3g fat (2g saturated fat), 11mg cholesterol, 40mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

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
Recipe Creator

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