-
-
My review
Raspberry Ribbons
Patsy Wolfenden
"'I make these attractive, buttery cookies to serve at our remote guest lodge, and all the girls in the kitchen are addicted to them!' writes Patsy Wolfenden of Golden, British Columbia."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servingsOriginal recipe yields 30 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 four portions; shape each into a 10-in. x 2-1/2-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 at 350 degrees F 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-in. slices. Place on wire racks.
- In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely.
Share
Reviews
Read all reviews 92121 Ratings
-
-
-
-
-
Most helpful positive review
8/1/2010
These are sooo good! I made them into bars the first time, but they were hard to cut without crumbling. Now, I make them as cookies instead. I roll the dough into 1" balls, then indent with m...
Most helpful critical review
1/25/2011
ok cookies, a little bland for my liking, a good recipe to add variety to a cookie tray
Most helpful
Most positive
Least positive
Newest
8/1/2010
These are sooo good! I made them into bars the first time, but they were hard to cut without crumbling. Now, I make them as cookies instead. I roll the dough into 1" balls, then indent with m...
1/18/2011
OMG! These cookies are by far some of the best looking and some of the best tasting! They're buttery, "melt in your mouth", sweet little treats that you'll be proud to serve to anyone becasue th...
12/22/2006
A very tasty cookie. My family just loves these. They are easy to make. I recommend cooling them for longer than 2 minutes before removing them from the pan to cut. I would wait 4-6 minutes ...
12/1/2009
Learn from my mistakes! Make shorter loaves, because if they are too long, they will break as you move them to a cutting board. Don't be tempted to use more jam, as the weight makes the cookie m...
1/5/2007
These are very yummy cookies. My suggestion after making them once is to be sure to line your pan with foil. The jam can drip a little, and the foil makes clean-up a breeze. Also, bake on a r...
10/5/2010
Good, buttery cookie with raspberry filling. The icing on top is neccessary as the butter cookie base is not very sweet. The results are both beautiful and tasty. I used this recipe to make rasp...
12/28/2006
Very easy and very good, just have to be sure you dont make the indention too deep or they break in half very easily.
11/22/2009
This is a pretty simple recipe. One thing I would suggest is that you use jam or jelly and not a low sugar spread. Low sugar spreads do not have enough sweetness to them and the flavor vanishes...
12/26/2006
Wow, these are excellent! They are buttery and flaky and just pure heaven. They're my new holiday cookie!