The long awaited Raspberry Ribbon Recipe!
| The best Christmas Cookie! |
These cookies are a family favorite. It is not Christmas without Raspberry Ribbons at our house.
I high
1 cup butter, softened
1/2 cup sugar
1 large 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 freeze style jam
- 1 cup confectioners' sugar
- 2 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract or bean (will make frosting a little brown so omit for looks)
I prefer to let my dough chill overnight for best buttery results. Otherwise, the shortbread spreads quite a bit, and so do the depressions, making it tough for the jam to stay in the trench and prevent cookies from breaking in half. You can bake the day of if needed!
- 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 4 portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets.
- Refrigerate for 30 mins
- Make a 1/2-in. depression down the center of each log. Bake for 10 minutes on parchment paper
- Put back in the refrigerator for 1 hr up to 24 hours
- Preheat oven to 350°F
- Bake cookies for 10 mins
- Put Jam in a plastic ziplock bag and cut a small hole - 1 cm - in the bottom of one corner to pipe.
- Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer.
- Cool for 10 minutes on a wire rack.
- Move the cookie log to a cutting board by slowly transferring over
- Get a large knife and a wet paper towel, and start cutting into 3/4-in. slices - wiping the knife with a towel each time. Carefully lift or slide the parchment over to the wire racks.
- Let cookies cool for 20 mins.
- In a small bowl, combine glaze ingredients. Put the glaze in a plastic bag and cut a tiny hole to pipe the icing over the cookies.
- Drizzle over warm cookies in a zig-zag pattern. Let rest for 1 hr before moving to a cookie tin.
Enjoy!
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