Best 7 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:

• 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 COOKIES

Steps:

• Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
• Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
• Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
• Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
• Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
• While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper.

RASPBERRY SLICE

Steps:

• turn oven to 180 degrees.
• grease a 28cm x 18cm tin.
• cream butter and sugar until light and fluffy.
• add egg yolks.
• beat well.
• sift in both flours.
• mix it all to a soft dough.
• press it evenly in tin.
• spread jam over.
• Topping:.
• beat egg whites until stiff.
• gradually beat in the sugar.
• beat well.
• add coconut.
• stir it in.
• spread evenly over jam.
• bake 35-40 minutes.
• slice when cold.

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.

RASPBERRY RIBBONS

Steps:

• 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.
• Divide dough into 4 portions,shape each into a 10x2 1/2 inch log.
• Place 4 inches apart on greased baking sheets.
• Make 1/2 inch depression down the center of each log.
• Bake at 350 for 10 minutes.
• Fill depressions with jam.
• Bake 10-15 minutes longer or until lightly browned.
• Cool for 2 minutes.
• Remove to a cutting board,cut into 3/4 inch slices.
• Place on wire racks.
• In a small bowl combine glaze ingredients until smooth.
• Drizzle over warm cookies.

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.