Friday, December 9, 2011

Betty Crocker Raspberry Ribbon Slices

Raspberry Ribbon Slices 

Raspberry Ribbon Slices
Photo from our Betty Crocker recipe pamphlet. These cookies are delicious and we only modified one twist to add cherry preserves and almond extract! Enjoy
With a LOT of help from Betty Crocker we are pulling up to speed, our Christmas baking. Use your favorite fruit preserves that you made this summer and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.Or purchase your fave, I love Dalfour cherry preserves! If you use the Dalfour remember to add a touch of almond extract to your dough!
Makes 3 dozen

pouch Betty Crocker® sugar cookie mix( this mix is amazingly delicious)
Butter and egg called for on cookie mix pouch
 tablespoons all-purpose flour
 tablespoons seedless raspberry, apricot or your favorite jam 
1/2 tsp almond extract if cherries are used
 cup powdered sugar
 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.
Makes 3 dozen cookies

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