Raspberry Ribbon Bars Food

RASPBERRY RIBBONS

Steps:

• 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 four 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.

RASPBERRY RIBBON SLICES

Steps:

• Make cookie dough as directed on package for drop cookies, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
• Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
• Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

RASPBERRY RIBBON BARS

Steps:

• Heat oven to 375 F degrees.
• Combine butter, brown sugar, vanilla until well blended.
• Add flour and baking soda to mixture.
• Stir in oats and nuts into existing mixture.
• Reserve 1 cup of oat mixture for topping.
• Press remaining mixture into 8in.
• square baking pan.
• Combine raisins and jam.
• Spread raisin mixture to within 1/2 inch of edges of pan.
• Sprinkle with reserved oat mixture.
• Press lightly.
• Bake at 375F degrees for 25-30 minutes until golden brown.
• Cool in pan.
• Cut into bars.

PISTACHIO CHRISTMAS RIBBON BARS

Steps:

• Preheat oven to 325°F Combine butter, sugar and egg; beat until thoroughly blended.
• Stir in flour and salt.
• Spread one-half of dough into 9 inch square pan.
• Bake 10 minutes; remove from oven.
• Spread jam to within 1/2 inch of edge.
• Add pistachios to remaining dough.
• Drop by spoonfuls over jam to cover.
• Bake 35 minutes until top is golden brown; cool.
• Cut into squares.

RASPBERRY RIBBON MOUSSE BARS

Steps:

• Heat oven to 350°F.
• Spray 8-inch square baking pan with cooking spray.
• Combine crumbs and sugar in small bowl to blend; stir in butter. Press into bottom of pan; bake 10 minutes or until set. Cool completely on wire rack.
• Meanwhile, microwave baking chips and 1/2 cup of the cream in medium microwave-safe bowl at 50% power 2 to 2 1/2 minutes or until chips have softened; stir until blended and smooth. Let stand 20 to 30 minutes or until cool.
• Beat cream cheese in medium bowl at medium speed 1 minute or until soft and fluffy. Beat in baking chip mixture 1 minute or until soft and fluffy.
• Beat remaining 1/2 cup cream in medium bowl at medium-high speed until soft peaks form. With whisk, fold one-third of the cream into cream cheese mixture; fold in remaining cream until blended. Spoon over crust; smooth top.
• Cook and stir preserves and lemon juice in small saucepan over low heat 1 minute or until smooth and syrupy but barely warm; drizzle over cream cheese mixture. Swirl with tip of knife. Tap pan on counter to flatten top; cover and refrigerate at least 6 hours or overnight to set. Store in refrigerator.
• TIPS *Crush about 20 chocolate wafer cookies or 9 chocolate sandwich cookies in food processor or in plastic bag with rolling pin.
• **For a truer red color, use raspberry preserves with seeds and strain the seeds.

SCANDINAVIAN RASPBERRY RIBBONS

Steps:

• Preheat the oven to 375 degrees F.
• Cover cookie sheet with parchment or baking paper.
• Make the dough.
• In a large bowl, cream the butter and sugar together with an electric mixer.
• Add the egg yolk and vanilla and beat until light.
• Add the flour, a little at a time, and mix until the dough is smooth.
• Divide the dough into 4 parts.
• On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
• With the side of your little finger, press a groove down the center of the length of each strand.
• Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
• Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
• To Decorate with icing:.
• Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
• Drizzle the icing down the length of the hot cookies.
• While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
• When the frosting is set, transfer to an airtight tin.
• Store in a cool place or freeze.