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Saturday, December 10, 2011

Raspberry Ribbon Slices - 12 Days Of Cookies

Your favorite fruit preserves and a time-saving shaping technique are the stars in a melt-in-your-mouth holiday cookie.

1pouch Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons seedless raspberry, apricot or your favorite jam
3/4 cup powdered sugar
2 to 3 teaspoons milk 
  • 1 Make cookie dough as directed on package, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
  • 2 Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
  • 3 Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.

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