Red Raspberry Ribbon Cookies Recipe
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From the Kitchen of Debbie Smith |
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Ingredients: |
Ingredients: 1 cup unsalted butter
1 egg
1/2 cup granulated sugar
1/2 tsp. salt
2 1/4 cups all-purpose flour
3/4 cup red raspberry jam
powered sugar icing
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Directions: |
Directions:In a large mixing bowl, beat the butter with an electric mixer on medium to high speed 30 seconds. Add 1/2 cup sugar, salt, egg. Beat until combined, scraping the side of the bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Divide dough into 4 equal portions. Cover and chill dough for 1 hour or until easy to handle. Divide each portion in two. (You will have 8 total.) Roll each portion into a ten inch rope. Place 2" apart on ungreased baking sheet. Using your finger, make a 1/2 inch wide indentation down the center of each rope. Bake at 350 for 12 minutes. Pipe jam down the center of the cookie. Bake 5-7 minutes more or until edges are lightly browned. Let stand on the baking sheet for one minute. Transfer cookies to a wire rack. Cool Slightly. Drizzle powdered sugar frosting over the cookies. Cut each rope into 5 equal portions. |
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Number Of
Servings: |
Number Of
Servings:40 cookies |
Personal
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Personal
Notes: Due to the COVID virus, the county fair was cancelled. Of course the Crazy Bakers could not let the year go by without a champion. The contest was held at Dennis and Sandy's yard. The winner was declared by the judges, David Smith for his Red Raspberry Ribbon Cookies. Of course, his sister came in with the second place. David went home with the apron until next year.
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