Raspberry Ribbon Cookies
These delicate cookies have a buttery taste with a splash of raspberry jam, then cut into ribbons for a pretty presentation.
Yield: 60 cookies
Calories: 60kcal
Materials
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup raspberry jam (or blackberry, blueberry, strawberry, etc.)
Instructions
- Preheat oven to 350° and grease a 11 x 17" baking dish or line with parchment paper.
- In a large bowl, beat the butter and sugar until smooth and creamy. Stir in the egg and vanilla.
- In a separate bowl, mix together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture until fully combined. Divide the dough into 4 portions.
- Using your hands, shape each portion into a 10 x 2 1/2" rectangle on the cookie sheet. All four fit well on an 11 x 17" or bake in batches on smaller sheet. Use a finger to make a 1/2" indentation down the center of each portion. Bake for 10 minutes.
- Meanwhile, place the jam into a ziplock bag and snip the tip. Remove the cookies from the oven. Pipe the jam down the center, then bake for another 10 - 15 minutes, or until lightly browned.
- Cool for 3 minutes, then one at a time, move each portion to a cutting board. Cut into 1/2 - 3/4" ribbons. Place on wire rack to cool completely. Enjoy!
Notes
For added sweetness, add a glaze: 1 cup powdered sugar, 1 - 2 tablespoons milk, 1/2 teaspoon vanilla extract, and (optional) 1/2 teaspoon fresh lemon zest. Mix ingredients until smooth, then drizzle over Raspberry Ribbon Cookies.
Nutrition
Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.3mg