I decided to try this recipe to bring to the Mendaros Christmas Celebration. My sister-in-law ended up eating a bunch of them after they cooled! It's such a simple butter cookie recipe but super fabulous!
It was titled "Raspberry Ribbons" since they are made to be long finger shaped cookies, but I found that it was easier to make them into individual cookies versus shaping and cutting the dough.
Ingredients:
- 1 cup butter softened
- 1/2 cup sugar
- 1 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 Ingredients:
- 1/2 cup confectioners'sugar
- 1 tablespoon evaporated milk
- 1/4 teaspoon vanilla extract
Directions:
- In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.
- Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- Roll dough into 1" balls and line on baking sheet about 1 to 1.5 inches apart. Press your thumb in the center of each cookie creating a well. Bake at 350 degrees F for 10 minutes.
- Remove from oven and fill depressions with jam. Bake an additional 8-10 minutes or until lightly browned. Cool for 2 minutes. Place on colling racks.
- In a small bowl, combine glaze ingredients until smooth. Add additional evaporated milk to thin glaze as needed. Drizzle over warm cookies. (I actually divided the glaze ingredients in half).
I guarantee that they will disappear!
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