The Twelve Days of Christmas Cookies: Raspberry Ribbons

Photo credit: Amy Johnson – AllHabs.net

PHILADELPHIA, PA — ‘Tis the season for sweets and treats! If there’s one thing I look forward to the most during the holidays, it’s Christmas cookies. Chocolate chip cookies made from scratch and homemade fudge are December staples in my family. Gee, I wonder where I developed my sweet tooth?

In the spirit of the most popular baking season of the year, we present a special edition of Game-Day Meal called “The Twelve Days of Christmas Cookies”. Every day from now until Christmas Eve we’ll feature a new cookie recipe for you to bake and share, if you don’t eat them all first!

To kick off the series, we begin with a recipe from one of our All Habs team members, Kathy (@czechtacular). She says that her Raspberry Ribbons are “the first Christmas cookies I made all by myself”. These rich, buttery cookies are a bit like a piece of shortbread biscotti with a scrumptious jam filling. Try them and I bet you can’t eat just one!

Raspberry Ribbons
Recipe courtesy of AllRecipes.com

Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:

COOKIES:
1 cup butter, softened (no substitutes)
1/2 cup sugar
1 egg
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup raspberry jam (I used black raspberry jam & apricot preserves)

GLAZE:
1 cup confectioners’ sugar
2 tbsp. evaporated milk
1/2 tsp. vanilla extract

1. Place softened butter and sugar in a large mixing bowl.

2. Cream butter and sugar mixture on medium speed until fluffy and smooth.

3. Beat in egg and vanilla.

4. In a separate bowl combine the flour, baking powder and salt. Gradually add to the butter mixture and continue mixing until soft dough forms.

5. Divide dough into four portions and shape each into a log, press down on the top to slightly flatten. Make an indentation down the center of each dough log. Place on a foil-lined cookie sheet and bake for 10 minutes at 350 degrees.

6. Spoon jam into indentations in dough.

7. Return trays to the oven and continue to bake at 350 degrees for another 10-15 minutes, until cookies are golden brown. Cool for 2 minutes, then transfer cookie logs to a cutting board. Cut logs into bite-sized pieces and transfer to a wire rack.

8. In a small bowl, whisk together the ingredients for the glaze until smooth and glossy.

9. Drizzle glaze over warm cookies (I recommend placing wax paper under the wire rack for easy cleanup). Allow cookies to cool completely, and enjoy!

        

Be sure to check back tomorrow for our next delicious cookie recipe – Almond Kisses!

photo credits: Amy Johnson and Kathy K.

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