RASPBERRY RIBBONS
Beautiful, buttery cookies are filled with raspberry jam and glazed to look like ribbons.
Provided by mmpbb
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 1h40m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
- Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
- Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 18.3 g, Cholesterol 22.8 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 74.9 mg, Sugar 10.8 g
RASPBERRY RIBBON COOKIES
These raspberry ribbon cookies are one of my husband's favorite Christmas cookies. The rich, buttery cookies are filled with seedless raspberry jam, but you can substitute your favorite flavor if you prefer.
Provided by Laurie Neverman
Categories dessert
Time 1h
Number Of Ingredients 2
Steps:
- Preheat oven to 350℉ degrees.
- In a large bowl, cream together butter and sugar. Blend in egg and vanilla.
- In a medium bowl, mix together flour, baking powder and salt. Gradually add dry ingredients slowly into creamed mixture, until well blended. Divide dough into four equal portions and chill for 30 minutes.
Nutrition Facts : ServingSize 2 cookies, Calories 127 calories, Sugar 8 g, Sodium 24.9 mg, Fat 6.4 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 0.3 g, Protein 1.3 g, Cholesterol 22.5 mg
RASPBERRY RIBBONS
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY RIBBON SLICES
Use your favorite fruit preserves and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 9 g, TransFat 1/2 g
SCANDINAVIAN RASPBERRY RIBBONS
These are delicious little treats that are actually pretty simple to make. Don't let the long directions scare you off! You can substitute any kind of jam you like. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 40m
Yield 4 dozen
Number Of Ingredients 9
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.
RASPBERRY RIBBON BARS
Make and share this Raspberry Ribbon Bars recipe from Food.com.
Provided by HopeK
Categories Bar Cookie
Time 45m
Yield 15 bars, 8-10 serving(s)
Number Of Ingredients 9
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.
RASPBERRY RIBBON PIE
While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. -Victoria Newman, Antelope, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes., Meanwhile, dissolve gelatin in boiling water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Set aside the remaining gelatin mixture at room temperature. Refrigerate pie until set, about 30 minutes. , Carefully spread remaining cream cheese mixture over top of pie. Refrigerate 30 minutes. Top with remaining gelatin. Refrigerate until set.
Nutrition Facts : Calories 514 calories, Fat 35g fat (22g saturated fat), Cholesterol 98mg cholesterol, Sodium 325mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
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