Raspberry Ribbon Slices Recipes

RASPBERRY RIBBONS

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.

RASPBERRY RIBBON SLICES

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.

RASPBERRY RIBBON SLICES

Steps:

• 1. First preheat the oven to 375F. Then make cookie dough as directed on the package & add in the flour & blend. Then divide dough into thirds. Then shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
• 2. Then bake for 15 to 18 minutes or until edges are light golden brown. Then cool for about 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. Then fill indentations on each roll with generous tablespoon jam. Then cool & place on cooling rack. Cool completely.
• 3. Then mix the powdered sugar and just enough milk for drizzling consistency & blend well. Then drizzle the icing over cooled logs. Then cut each roll diagonally into 12 pieces.

RASPBERRY RIBBON SLICES

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.