Raspberry Ribbon Slices

Raspberry Ribbon Slices

Use your favorite fruit preserves and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

3

dozen

1
pouch Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch as directed for drop cookies
3
tablespoons Gold Medal® all-purpose flour
3
tablespoons seedless raspberry, apricot or your favorite jam
3/4
cup powdered sugar
2
to 3 teaspoons milk
  1. Make cookie dough as directed on package for drop cookies, 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
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage
Freeze these cookies tightly covered for up to two months.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 100
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,
    • Trans Fat 1/2g),
  • Cholesterol 15mg;
  • Sodium 60mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.