Raspberry Ribbon Slices
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| 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
1
pouch Betty Crocker® sugar cookie mix( this mix is amazingly delicious)
Butter and egg called for on cookie mix pouch
3
tablespoons all-purpose flour
3
tablespoons seedless raspberry, apricot or your favorite jam
1/2 tsp almond extract if cherries are used
3/4
cup powdered sugar
2
to 3 teaspoons milk
- 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.
- 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.
- 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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