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 min
  • Total Time 60 min
  • Servings 36

Ingredients

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.

Expert Tips

Freeze these cookies tightly covered for up to two months.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
Trans Fat
1/2g
1/2%
),
Cholesterol
15mg
15%;
Sodium
60mg
60%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.