Raspberry Ribbons

Delight your taste buds with Raspberry Ribbons, an irresistibly soft and buttery cookie featuring a luscious ribbon of raspberry jam running through the center. Perfectly golden and lightly sweetened, these elegant treats come together with a simple shortbread dough, delicately flavored with vanilla and topped with a dusting of powdered sugar for an added touch of sweetness. The groove down the middle, filled with vibrant raspberry jam, creates a striking presentation that’s ideal for holiday spreads, afternoon tea, or gifting. Ready in under 40 minutes, this easy and crowd-pleasing recipe yields 24 melt-in-your-mouth cookies that are as beautiful as they are delicious. Perfect for cookie enthusiasts seeking a balance of rich texture and fruity flavor, Raspberry Ribbons will become a staple in your baking repertoire!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

Ingredients

• 230 grams Unsalted butter
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 300 grams All-purpose flour
• 0.25 teaspoons Salt
• 120 grams Raspberry jam
• 2 tablespoons Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, using a hand mixer or stand mixer, cream together the unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

Step 3

Add the vanilla extract and beat until fully incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.

Step 5

Divide the dough into four equal portions. Roll each portion into a log about 25 cm (10 inches) long.

Step 6

Place the logs on the prepared baking sheets, spacing them well apart. Using the handle of a wooden spoon, press a groove down the center of each log, being careful not to push all the way through the dough.

Step 7

Fill the grooves with raspberry jam, being careful not to overfill to prevent spilling during baking.

Step 8

Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.

Step 9

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. While still warm, use a sharp knife to slice each log into 2.5 cm (1-inch) pieces.

Step 10

Transfer the cookies to a wire rack to cool completely.

Step 11

Once cooled, dust the cookies with powdered sugar if desired, and serve.

Nutrition Facts

Serving size	766.5 grams (766.5g)

Amount per serving	% Daily Value*
Calories	3503

Total Fat 200.10g	257%
Saturated Fat 115.50g	578%
Polyunsaturated Fat NaNg
Cholesterol 509mg	170%
Sodium 640mg	28%
Total Carbohydrate 409.90g	149%
Dietary Fiber 8.20g	29%
Total Sugars 175.60g
Protein 32.60g	65%

Vitamin D 0IU	0%
Calcium 90mg	7%
Iron 14mg	77%
Potassium 371mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 3.7%

Carbs: 45.9%