Berry Filled Butter Ribbons Recipes

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RASPBERRY RIBBONS



Raspberry Ribbons image

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

1 cup confectioners' sugar
2 tablespoons evaporated milk
½ teaspoon vanilla extract
1 cup butter, softened
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup raspberry jam

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 RIBBONS



Raspberry Ribbons image

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

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 jam
GLAZE:
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

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.

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

The flavors of fresh blueberries and lemon adorn this silky smooth cheesecake. It's cooked low and slow as not to overcook the blueberries. The cream cheese filling is a perfectly soft and smooth texture. An elegant springtime dessert, the cheesecake alone is delicious. To make this cheesecake even prettier, we spread a blueberry...

Provided by Sharon Whitley

Categories     Other Desserts

Time 1h45m

Number Of Ingredients 13

1 1 /4 c graham cracker crumbs
3 Tbsp sugar
1/4 c butter or margarine, melted
BLUEBERRY FILLING
24 oz cream cheese, softened
3/4 c sugar
5 tsp corn starch
3 eggs
1 egg yolk
2/3 c whipping cream
2 tsp vanilla extract
1 tsp finely grated lemon peel
1 c fresh blueberries

Steps:

  • 1. In a small bowl, stir together crumbs and sugar.
  • 2. Add melted butter or margarine. Stir until well combined.
  • 3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
  • 4. In a large bowl combine cream cheese, sugar, and corn starch. Beat with an electric mixer until smooth.
  • 5. Add eggs and egg yolk, one at a time, beating well after each addition.
  • 6. Stir in whipping cream, vanilla extract, and lemon peel.
  • 7. Fold in blueberries.
  • 8. Pour the cream cheese mixture over the crust.
  • 9. Bake at 350 for 15 minutes. LOWER the temperature to 225 and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.
  • 10. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered, overnight. Serve chilled.

RIBBON COOKIES



Ribbon Cookies image

This recipe has been a Christmas tradition in my house for as long as I can remember. I'm not sure where it originally came from, I can only remember a tattered old page torn out of a magazine or cookbook that we would fish out of our recipe drawer every year when we got ready to make them. These are tri-color cookies with a fantastic buttery flavor. I've seen other variations using cherries and melted chocolate, but this is the version I grew up with, so I use this one. I don't have the original directions anymore, since I never write them down whenever I recopy the recipe, because I've made them so many times. But if you've made cookies a few times before, you know the order that everything should be mixed. The directions say to chill them in the fridge over night, but I usually just put them in the freezer for an hour or so, til they're firm enough to slice....because I don't like to wait.

Provided by NicolaWinston

Categories     Dessert

Time 30m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 10

1 cup butter
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
3 tablespoons cocoa
1/4 cup pecans, finely chopped
red food coloring

Steps:

  • Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
  • In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
  • Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
  • Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
  • Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
  • Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
  • Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
  • Cool on wire rack.

Nutrition Facts : Calories 82.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 14, Sodium 57, Carbohydrate 10, Fiber 0.3, Sugar 5.2, Protein 0.9

BERRY-FILLED DOUGHNUTS



Berry-Filled Doughnuts image

Four ingredients are all you'll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. -Ginny Watson, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Brunch

Time 25m

Yield 10 doughnuts.

Number Of Ingredients 4

Oil for deep-fat frying
2 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)
1/2 cup seedless strawberry jam
3/4 cup confectioners' sugar

Steps:

  • In an electric skillet or deep fryer, heat oil to 350°. Separate biscuits; press each to flatten slightly. Fry biscuits, a few at a time, until golden brown, 1 to 1-1/4 minutes per side. Drain on paper towels. , Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut; fill with jam., Toss with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

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