Best Glazed Ribbon Cookies
Best Glazed Ribbon Cookies recipe
Yield
48 servingsPrep
45 minCook
10 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ⅔ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ⅔ | cups |
all-purpose flour
|
|
| ½ | cup |
raspberry jam
seedless |
*
|
| Glaze frosting | |||
| ½ | cup |
powdered sugar
|
|
| ¾ | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
cream
or milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 158 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 631 | ml |
all-purpose flour
|
|
| 118 | ml |
raspberry jam
seedless |
*
|
| Glaze frosting | |||
| 118 | ml |
powdered sugar
|
|
| 3.8 | ml |
vanilla extract
|
|
| 3E+1 | ml |
cream
or milk |
|
Directions
Preheat oven to 375℉ (190℃).
Beat together butter, sugar and salt until light and fluffy. Add egg and vanilla; beat to combine. Add flour in increments, blending well. Form dough into a ball and let it rest five minutes. Divide dough into sixths.
Place a portion on a lightly floured surface and work it into a rope with your palms until it is about ¾ inch in diameter. Repeat with remaining dough portions.
Place three ropes about 2 inches apart on each of two greased baking sheets. With the side of your little finger, press a groove about ½ inch deep down the entire length of each rope. Bake 10 minutes.
Remove sheets from oven. Spoon seedless jam into grooves. Bake an additional 6 to 10 minutes or until pale golden brown.
GLAZE:
Combine sugar, vanilla and 1 tablespoon of cream. Add enough additional cream to make a smooth glaze of medium consistency. Remove cookies from oven.
Cool on baking sheets for 5 minutes. Drizzle warm cookies with glaze and let stand 3 minutes. Cut cookie strips at a 45-degree angle into 1-inch slices. Transfer to racks to cool. Store airtight at room temp for 5 days.
Freeze well-wrapped between layers of waxed paper to prevent jelly centers from sticking together.
