RASPBERRY RIBBON COOKIES

These buttery raspberry ribbon cookies are filled with sweet-tart raspberry jam and topped with a simple glaze.

INGREDIENTS

– All-purpose flour – Unsalted butter – Egg – Raspberry jam – Vanilla and almond extracts

They’re perfect for any occasion, from holiday cookie trays to everyday treats!

Combine the flour, baking powder, and salt. Next, cream together the butter and sugar, then add the egg, vanilla extract, and almond extract.

Prepare the dough

1

Chill

Place the dough in the refrigerator for 15-30 minutes.

2

Prepare for baking

Heat the oven to 350°F and line 1 or 2 baking pans with parchment paper or silicone liners.

3

Shape and make the groove

Divide the dough into portions, form into a rough log shape, roll them under your palms to form long logs, and place on a baking sheet.

4

Bake without jam

Bake the logs for 10 minutes to help the dough set.

5

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