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Raspberry Ribbon Butter Cookies Recipe

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This recipe for Raspberry Ribbon Butter Cookies, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alex and Mary Catherine Stofan
Added: Saturday, October 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. unsalted butter
1/2 c. sugar
1/2 t. salt
1 egg yolk
2 1/4 c. flour
3/4 c. seedless red raspberry jam
powdered sugar icing

Directions:
Directions:
In large mixing bowl, beat butter with mixer on medium to high speed for 30 seconds. Add sugar, salt and egg yolk. Beat until combined. Beat in as much of the flour as possible with the mixer. Stir in remaining flour. Divide dough into 4 equal portions. Cover and chill dough 1 hour or until easy to handle. Divide each portion into 2 (making 8 total). Roll each portion into 10-inch rope. Place ropes 2 inches apart on ungreased baking sheet. Using finger, make a 1/2-inch indentation down center of each rope. Bake in a 350 oven 12 minutes. Place jam into self-sealing plastic bag. Snip small hole in corner of bag and pipe jam down center of partially baked cookies to within 1/2 inch from ends. Bake 5-7 minutes more or until edges are lightly browned. Let stand on baking sheet 1 minute. Transfer to wire rack. Cool slightly. For powdered sugar icing, combine 1 cup powdered sugar and 2 teaspoons of lemon juice. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle cookies with icing. Cut each rope into five equal portions. Yield: 40 cookies.

 

 

 

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