Raspberry Ribbons

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  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1/2 cup confectioners' sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour


  • About 1/2 cup raspberry jam (or any flavor - apricot is wonderful - or whatever your preference)


  • 1/2 cup confectioners' sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cream, milk or water


  1. Heat oven to 375 degrees F.
  2. Dough: In a large bowl- cream the butter and sugar with a mixer. Add the egg yolk and vanilla extract and beat until light. Add the flour a little at a time and mix till dough smooth.
  3. Divide the dough in 4 parts. On a countertop roll each part into a strand about 3/4 in in diameter and the length of your cookie sheet. Place the strands about 2 inches apart on the sheet.
  4. With the side of your finger, press a groove down the center of the length of each strand.
  5. Bake for 10 minutes or until the cookies feel firm to the touch.
  6. Filling: Remove cookies from oven and spoon jam into the groove.
  7. Return to oven for about 5-10 minutes until the cookies feel firm to the touch.
  8. Glaze: Mix confectioners' sugar, lemon juice and cream in a small bowl. Drizzle the glaze over the warm cookies.
  9. While cookies are still warm, cut them at a 45 degree angle into 1-inch lengths.
  10. Let cool on baking sheet.
  11. When icing is set, transfer to airtight container.

Posted by Olga at Recipe Goldmine 5/20/02 8:00:20 am.