Raspberry Ribbon Cookies Baked Until the Edges Set

For Raspberry Ribbon Cookies Baked Until the Edges Set, the counter starts with Butter room temperature, Sugar, and Egg. Portion it for 24 cookies.

Count on 25 minutes of prep, 20 minutes of cooking, 1 hour of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Dough

• 1 cup Butter room temperature
• ½ cup Sugar
• 1 Egg
• 2 tablespoons Milk
• 2 tablespoons Vanilla extract
• ¼ teaspoon Almond Extract
• 2 ⅔ cups All-Purpose Flour
• ½ cup Seedless Raspberry Jam

For the Glaze

• ½ cup Confectioner’s Sugar
• 1 tablespoon Milk
• 1 teaspoon Vanilla extract

How the cooking goes

Make the Cookie Dough

1. In the bowl of a electric mixer fitted with the paddle attachment or with a hand mixer, cream butter and sugar until fluffy. Beat in egg, milk, and extracts.
2. Reduce the mixer speed to low and slowly add the flour, waiting until one addition is almost incorporated before adding the next.
3. Wrap dough in plastic wrap and refrigerate 1 hour or until firm. This can also be refrigerated several days before proceeding.

Bake the Ribbon Cookies

1. Heat the oven to 375°F non-convection.
2. Divide dough into 6 pieces and roll each into a rope that is about 12 inches long and ¾ inch wide. Evenly space 3 pieces on each piece of parchment.
3. Make a ¼ inch groove down the center of each rope with the handle of a wooden spoon or a dowel. Move it onto sheet pans. This step can be done on the sheet pan if they are flat. All the sheet pans are rimmed, so you needed to press the groove in the center before placing the sheet pan.
4. Oven-bake 12 minutes and then spoon or pipe jam down the center of each rope. If the dough puffed while baking, press it down gently to make space for the jam. Bake about 5-8 minutes longer or until the strips are a light deep gold.
5. Cool about 15 minutes on the sheet pans. Then remove to a cutting board and slice on a diagonal about 1 inches apart. You can glaze before or after cutting.

Prepare the Glaze

1. In a small bowl whisk together sugar, milk and vanilla until the texture looks smooth. Drizzle the glaze over the cookies. This can be done before or after cutting the cookies. Glazing after cutting will make a cleaner cookie.
2. Allow it to cool until it is no longer warm before storing.
3. Store in an airtight container between pieces of wax or baking paper.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Apricot Kolacky Cookie (Kiffles) Baked Until the Edges Set and Lemon Blueberry Cookies Baked Until the Edges Set.