Raspberry Ribbons
1 cup butter (no substitutes) 1/2 cup sugar 1 egg 1 tsp. vanilla 2 1/4 cups flour 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup raspberry jam (or jam of your choice) Option #1-slivered almonds chopped fine (1/2 or 3/4 cup) Option #2-Glaze: 1 cup icing sugar, 2 tbsp. milk, 1/2 tsp. vanilla Cream butter and sugar. Add egg and vanilla. Mix flour, baking powder and salt. Slowly add to butter mix. Divide into 4. Roll each piece into a 10 or 12 inch by 1 1/2 inch log. Option #1-roll in almonds. Place 4 inches aprt on greased pan. These will spread. Make a 1/2 inch depression down center of log (wooden spoon handle works well) Bake at 350 deg. F for 10 minutes. Fill depressions with jam. Bake 10-15 minutes long. Cool for 2 minutes, then cut horizontally or diagonally into one or two inch slices. Option #2-mix glaze ingredients and drizzle in zig-zags over cooled cookies.
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