These Raspberry Ribbon Cookies are a delightful treat featuring tender, melt-in-your-mouth butter cookie dough. Each cookie is filled with a vibrant ribbon of seedless raspberry jam, offering a perfect balance of sweet and tart flavors. Finished with a delicate lemon-sugar glaze, they provide a beautiful presentation and a refreshing finish. Ideal for afternoon tea, holiday gatherings, or as a thoughtful homemade gift, these cookies combine classic technique with fresh fruit flavor. The soft texture of the cookie contrasts nicely with the smooth jam, making every bite satisfying. Simple to assemble with pantry staples, this recipe yields elegant results that impress guests while remaining approachable for home bakers.
Raspberry Ribbon Cookies
Description
These Raspberry Ribbon Cookies are a delightful treat featuring tender, melt-in-your-mouth butter cookie dough. Each cookie is filled with a vibrant ribbon of seedless raspberry jam, offering a perfect balance of sweet and tart flavors. Finished with a delicate lemon-sugar glaze, they provide a beautiful presentation and a refreshing finish. Ideal for afternoon tea, holiday gatherings, or as a thoughtful homemade gift, these cookies combine classic technique with fresh fruit flavor. The soft texture of the cookie contrasts nicely with the smooth jam, making every bite satisfying. Simple to assemble with pantry staples, this recipe yields elegant results that impress guests while remaining approachable for home bakers.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Line a baking sheet with parchment paper or use an ungreased clean sheet.
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Prepare the butter cookie dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes.
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Remove one portion of dough from the refrigerator and knead lightly until pliable. Divide this portion into two equal parts.
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Roll each part into a rope about 12 inches long. Place the two ropes parallel on the baking sheet.
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Use your finger or the handle of a wooden spoon to make an indentation down the center of each rope.
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Bake for 10 minutes.
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While cookies bake, place raspberry jam into a small heavy-duty zip-top bag. Snip a small hole in one corner.
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Pipe the jam down the center indentation of the partially baked cookies.
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Return to oven and bake for 5 more minutes, or until lightly browned.
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Mix powdered sugar, lemon juice, and enough water to create a drizzle-able glaze.
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While cookies are still warm, cut diagonally into 1-inch lengths.
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Drizzle the lemon glaze over the cut cookies.
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Cool completely on the pan before removing.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 44.8kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 3.2g16%
- Cholesterol 13.4mg5%
- Sodium 40.2mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Refrigerate unused dough portions for up to 4 days. Let come to room temperature briefly before rolling.
Ensure the jam bag has no pleats for smooth piping. If the glaze is too thick, add water a drop at a time.
For variations, try strawberry or apricot jam instead of raspberry.
Store cookies in an airtight container at room temperature for up to 3 days.
