RASPBERRY RIBBONS
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! -Patsy Wolfenden, Golden, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY RIBBON BARS
Make and share this Raspberry Ribbon Bars recipe from Food.com.
Provided by HopeK
Categories Bar Cookie
Time 45m
Yield 15 bars, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 F degrees.
- Combine butter, brown sugar, vanilla until well blended.
- Add flour and baking soda to mixture.
- Stir in oats and nuts into existing mixture.
- Reserve 1 cup of oat mixture for topping.
- Press remaining mixture into 8in.
- square baking pan.
- Combine raisins and jam.
- Spread raisin mixture to within 1/2 inch of edges of pan.
- Sprinkle with reserved oat mixture.
- Press lightly.
- Bake at 375F degrees for 25-30 minutes until golden brown.
- Cool in pan.
- Cut into bars.
CHEWY RED RASPBERRY BARS
Provided by Food Network
Time 55m
Yield 16 bars
Number Of Ingredients 8
Steps:
- HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
- BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
- SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
- BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.
RASPBERRY RIBBONS
Beautiful, buttery cookies are filled with raspberry jam and glazed to look like ribbons.
Provided by mmpbb
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 1h40m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
- Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
- Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 18.3 g, Cholesterol 22.8 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 74.9 mg, Sugar 10.8 g
SCANDINAVIAN RASPBERRY RIBBONS
These are delicious little treats that are actually pretty simple to make. Don't let the long directions scare you off! You can substitute any kind of jam you like. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 40m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Cover cookie sheet with parchment or baking paper.
- Make the dough.
- In a large bowl, cream the butter and sugar together with an electric mixer.
- Add the egg yolk and vanilla and beat until light.
- Add the flour, a little at a time, and mix until the dough is smooth.
- Divide the dough into 4 parts.
- On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
- With the side of your little finger, press a groove down the center of the length of each strand.
- Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
- Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
- To Decorate with icing:.
- Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
- Drizzle the icing down the length of the hot cookies.
- While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
- When the frosting is set, transfer to an airtight tin.
- Store in a cool place or freeze.
GRANDMA'S RASPBERRY BARS
Wonderful chewy Christmas cookie bars.
Provided by STACEY BILLER
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
- Spread jam over mixture.
- Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g
GRANDMOTHER BRINTON'S RAISIN BARS
This recipe comes from assistant food editor Tara Bench's family. The rustic bars with a fruit filling sandwiched between layers of buttery dough can be made with dried figs instead of raisins.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 3 dozen 2-inch squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan; line bottom with parchment. Butter parchment, set aside.
- Make the filling: Place the raisins and sugar in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped.Transfer to a small saucepan. Whisk cornstarch into the water; whisk into pan. Stir in cider. Simmer over medium-low heat until sugar dissolves and mixture thickens, about 5 minutes. Remove from heat; let cool completely.
- Combine flour, baking soda, and salt in a medium bowl. In bowl of an electric mixer fitted with the paddle attachment, cream shortening on medium speed until smooth. Add brown sugar, and beat until light and fluffy. Beat in egg and vanilla. Add the flour mixture all at once; beat on low speed until combined. Beat in oats.
- Using an offset spatula, spread half the dough in prepared pan; spread filling on top. Crumble remaining dough over, gently pressing down to conceal filling. Bake until golden brown, about 30 minutes, rotating the pan halfway through. Remove from oven; let cool completely in pan before cutting into squares.
RASPBERRY RIBBON SLICES
Use your favorite fruit preserves and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 9 g, TransFat 1/2 g
RASPBERRY BARS
This is a favorite finger food for Valentine's Day parties because it looks so festive. Here in snowy Maine, these bars are also fun to make on a "snow day" when our normal routine shifts to a vacation day.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts. , Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator.
Nutrition Facts : Calories 118 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 42mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY-RAISIN RIBBON BARS
Steps:
- Combine butter, brown sugar and vanilla, beat until well blended. Add flour and baking soda, mix well. Stir in 1/2 C oats (reserving 1 C for topping). Press mixture into 8 in square pan. Combine raisins, preserves or choc-haz mixture. Spread raisin mixture over first layer in pan and top with reserved oats and walnuts. Bake 375F for 25-30 minutes or until golden brown. Cool in pan, cut into bars.
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