"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Raspberry Ribbons Recipe

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This recipe for Raspberry Ribbons, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Schwardt
Added: Saturday, January 19, 2008


1 c. butter (no substitutes) softened
1/2 c. sugar
1 egg
1 tsp. vanilla extract
2 1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. raspberry jam

1 c. powdered sugar
2 tbsp. 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 portions; shape each into a 10x2 1/2 inch log. Place 4 inch apart on greased or foil lined baking sheets.

Make a 1/2 inch depression down the center of each log. Bake at 350 for 10 minutes. Fill depressions with jam. Bake 10 to 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. Cool completely.




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