Raspberry Ribbons
Delight your taste buds with Raspberry Ribbons, an irresistibly soft and buttery cookie featuring a luscious ribbon of raspberry jam running through the center. Perfectly golden and lightly sweetened, these elegant treats come together with a simple shortbread dough, delicately flavored with vanilla and topped with a dusting of powdered sugar for an added touch of sweetness. The groove down the middle, filled with vibrant raspberry jam, creates a striking presentation that’s ideal for holiday spreads, afternoon tea, or gifting. Ready in under 40 minutes, this easy and crowd-pleasing recipe yields 24 melt-in-your-mouth cookies that are as beautiful as they are delicious. Perfect for cookie enthusiasts seeking a balance of rich texture and fruity flavor, Raspberry Ribbons will become a staple in your baking repertoire!
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 0.25 teaspoons Salt
- 120 grams Raspberry jam
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, using a hand mixer or stand mixer, cream together the unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Divide the dough into four equal portions. Roll each portion into a log about 25 cm (10 inches) long.
Place the logs on the prepared baking sheets, spacing them well apart. Using the handle of a wooden spoon, press a groove down the center of each log, being careful not to push all the way through the dough.
Fill the grooves with raspberry jam, being careful not to overfill to prevent spilling during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. While still warm, use a sharp knife to slice each log into 2.5 cm (1-inch) pieces.
Transfer the cookies to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar if desired, and serve.
Nutrition Facts
Calories |
3503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 409.9 g | 149% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 175.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
