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
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.
DELICIOUS RASPBERRY OATMEAL COOKIE BARS
One of my favorite cookie bar recipes.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 47 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.6 g, Sodium 144.1 mg, Sugar 28.9 g
RASPBERRY RIBBONS
Make and share this Raspberry Ribbons recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 55m
Yield 60 ribbons
Number Of Ingredients 11
Steps:
- 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 4 portions,shape each into a 10x2 1/2 inch log.
- Place 4 inches apart on greased baking sheets.
- Make 1/2 inch depression down the center of each log.
- Bake at 350 for 10 minutes.
- Fill depressions with jam.
- Bake 10-15 minutes longer or until lightly browned.
- Cool for 2 minutes.
- Remove to a cutting board,cut into 3/4 inch slices.
- Place on wire racks.
- In a small bowl combine glaze ingredients until smooth.
- Drizzle over warm cookies.
Nutrition Facts : Calories 68, Fat 3.2, SaturatedFat 2, Cholesterol 11.4, Sodium 42.5, Carbohydrate 9.2, Fiber 0.2, Sugar 4.9, Protein 0.7
RASPBERRY RIBBON SLICES
Use your favorite fruit preserves and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.
Provided by Allrecipes Member
Time 1h
Yield 36
Number Of Ingredients 7
Steps:
- Mix cookie dough as directed on package, 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 degrees F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes.
- Using handle of wooden spoon, 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. Store tightly covered at room temperature.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 14.9 g, Cholesterol 18.1 mg, Fat 6.7 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 70.1 mg, Sugar 9.9 g
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FANCIFUL RASPBERRY RIBBONS | MIDWEST LIVING
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5/5 (1)Total Time 40 minsServings 72Calories 62 per serving
- Preheat oven to 375°. In a mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, egg, vanilla and salt. Beat until thoroughly combined.
- Beat in the remaining flour, mixing until the dough sticks together to form a ball. Gather into a ball and knead slightly. Divide dough into 8 equal portions.
- On a lightly floured surface, roll each portion of dough into a 9-inch-long rope. Arrange the ropes on ungreased cookie sheets about 2 inches apart. With the side of your finger or a wooden spoon handle, press a long groove down length of ropes.
- Bake for 10 minutes. Spoon jam or jelly into groove and bake for about 5 minutes more or until edges begin to brown slightly. Cool on cookie sheet for 5 minutes. Using a large spatula, carefully remove to a cutting board. (Cookies are very tender, so be gentle!) Cool slightly, then drizzle with Powdered Sugar Glaze. Cool a bit more before cutting diagonally into 1-inch slices.
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