Easy Raspberry Ribbon Cookies
Buttery cookie sticks with a ribbon of raspberry jam.
Ingredients
Cookie Dough
- 1 cup butter softened to room temperature
- ½ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract optional
- 2 ¼ cups flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup raspberry jam
Glaze
- ½ cup powdered sugar
- dash of salt
- 1 Tbsp evaporated milk or cream more or less to get the consistency you need
- ¼ tsp vanilla
- splash of almond extract optional
Instructions
- Cream butter and sugar in a large mixing bowl till fluffy. Beat in the egg, vanilla, and almond extract.
- Add the flour, baking powder, and salt and stir till well combined.
- Divide dough into fourths. Shape each portion into a log about 2 1/2" x 10". Place each log onto a silicone lined or lightly greased cookie sheet at least 4 inches apart.
- Use your finger or a wooden spoon handle to make a 1/2 inch well down the middle of each log.
- Bake at 350° for 10 minutes.
- Remove from oven and fill the well in each log with raspberry jam. Return to the oven and bake an additional 10-12 minutes or till lightly browned.
- Cool on pans for a couple of minutes, then carefully remove to a cutting board. Cut each log into slices about 3/4" thick. Cool on wire racks for a few minutes.
- Prepare glaze by whisking together all the ingredients in a small bowl. Drizzle over warm or cooled cookies.
Nutrition
Serving: 1gCalories: 64kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 40mgPotassium: 10mgFiber: 0.2gSugar: 4gVitamin A: 99IUVitamin C: 0.3mgCalcium: 5mgIron: 0.3mg
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