Walnut Raspberry Ribbons 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 BARS

Steps:

• Heat oven to 375 F degrees.
• Combine butter, brown sugar, vanilla until well blended.
• Add flour and baking soda to mixture.
• Stir in oats and nuts into existing mixture.
• Reserve 1 cup of oat mixture for topping.
• Press remaining mixture into 8in.
• square baking pan.
• Combine raisins and jam.
• Spread raisin mixture to within 1/2 inch of edges of pan.
• Sprinkle with reserved oat mixture.
• Press lightly.
• Bake at 375F degrees for 25-30 minutes until golden brown.
• Cool in pan.
• Cut into bars.

RASPBERRY WALNUT BARS

Steps:

• 1. TOAST WALNUTS: Preheat oven to 350. Place walnuts in a pie pan, or cake pan and toast in oven for 5-8 minutes until light golden.
• 2. CRUST: Spray a 9x13 pan with non stick spray. Line baking dish with parchment paper for easy removal. Mix 2c flour and sugar in a bowl. Add cold butter and cut in with a pastry cutter until it resembles coarse crumbs. Press lightly into bottom of 9x15" pan. Bake for 20 minutes, until light golden around the edges. Remove and cool slightly. Using a rubber spatula, gently spread raspberry jam evenly over crust.
• 3. Beat eggs, brown sugar, vanilla, and soda in a bowl. Stir in walnuts. Pour over raspberry layer. Return to oven and bake 25 minutes until set. When cool, using parchment paper remove from the pan and cut into small squares.

RASPBERRY WALNUT TORTE

Steps:

• 1. Crust: Mix together ingredients and press into 9-inch square pan. Bake at 350^ for 15 minutes. Cool. --- First Layer: Spread well drained raspberries, (reserving juice), over crust and sprinkle nuts over berries. Set aside. --- Second Layer: Mix together ingredients blending well and pour over walnuts. Bake at 350^ for 35-40 minutes. Cool. Serve the the sauce below. --- Raspberry Sauce: Place ingredients in saucepan and boil together until clear and thick.

RASPBERRY RIBBONS

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.

SCANDINAVIAN RASPBERRY RIBBONS

Steps:

• Preheat the oven to 375 degrees F.
• Cover cookie sheet with parchment or baking paper.
• Make the dough.
• In a large bowl, cream the butter and sugar together with an electric mixer.
• Add the egg yolk and vanilla and beat until light.
• Add the flour, a little at a time, and mix until the dough is smooth.
• Divide the dough into 4 parts.
• On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
• With the side of your little finger, press a groove down the center of the length of each strand.
• Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
• Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
• To Decorate with icing:.
• Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
• Drizzle the icing down the length of the hot cookies.
• While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
• When the frosting is set, transfer to an airtight tin.
• Store in a cool place or freeze.

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.