BiteClub, Holiday Cookie Contest

Raspberry Ribbons | Holiday Cookies

Kids and adults love these buttery, soft cookies filled with raspberry

“My family gobbles these up in no time flat! ” — Carly Rickards

Raspberry Ribbons

1 cup butter (no substitutes), softened
1/2 cup sugar
1 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
1 cup confectioners’ sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into six portions; shape each into a 5-in. x 2-1/2-in. log. Place 4 in. apart on  parchment lined (don’t use Silpats the jam is really messy) baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350 degrees F for 10 minutes.
Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 5 minutes. (logs are really fragile when hot). Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely.
If you plan on storing the cookies place a sheet of waxed paper between layers

Editor’s Note: Travel, dining and wine tasting can be complicated right now. Use our inspirational ideas to plan ahead for your next outing, be it this week or next year. If you visit restaurants, wineries, and other businesses during the pandemic, remember to call ahead, make reservations, wear a mask and social distance.

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