Monday, November 13, 2006

Raspberry Ribbons

These cookies are made primarily with four ingredients that have stood the test of time-- butter, sugar, vanilla, and raspberry-- and they have an uncomplicated and thoroughly delicious taste. They are crisp-edged, soft-crumbed, and melt-in-your-mouth-ish when fresh. After storing in an airtight container, they become simple, soft butter cookies but are still yummy.

1 cup butter, softened
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 - 3/4 cup wild raspberry jam (or regular raspberry if you don't have access to a jam-making Mopsy Johnson)

1 cup confectioner's sugar
2 tablespoons evaporated milk
1/2 tsp. vanilla extract

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 four porions; shape each into a 10-in. x 2 1/2 in. log. Place 4 inches apart on greased or foil-lined baking sheets.

Make a 1/2 inch depression down center of each log. Bake in 350 degree oven for about 10 mintues (or a bit less). Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes and cut into 3/4 inch slices. In a small bowl, combine glaze ingredents until smooth and drizzle over warm cookies. Cool completely (if they last that long). Makes about 5 dozen (but I usually cut them wider, so this recipe makes about 3 dozen.)

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