Best Raspberry Raisin Ribbon Bars Recipes

RASPBERRY RIBBONS

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.

RASPBERRY RIBBON BARS

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.

RAISIN BARS

Steps:

• In a medium sauce pan over medium high heat add the sugar, raisins, water, butter, cinnamon, clove, nutmeg and salt.
• Bring to a boil and gently boil for 3 minutes.
• Remove from heat and let cool (about 20 minutes).
• Preheat oven to 350°.
• Add other ingredients (except for the topping), to sauce pan and blend well.
• Spread in greased 10x15 pan.
• Combine all topping ingredients in a small bowl.
• Crumble topping over and press down slightly.
• Bake at 350° for 15-20 minutes.
• Cool before cutting.

RASPBERRY RIBBON SLICES

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.

RASPBERRY RIBBONS

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.

SCANDINAVIAN RASPBERRY RIBBONS

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.

RAISIN SPICE BARS

Steps:

• 1. Boil 1 cup raisins and 2 cups water for 3 minutes. Drain juice and save.
• 2. Cream 1/2 cup butter with 1 cup sugar. Add 2 cups flour and 1/4 tsp. salt and mix well.
• 3. In a separate bowl, mix beaten egg, cloves, allspice, cinnamon, and baking soda. Add to the flour mixture along with 1 cup of the raisin juice and mix well. Stir in raisins after that is mixed.
• 4. Spread dough to corners of greased 9x13 cake pan or a greased cookie sheet. Bake at 350 degrees for 25 minutes or until done.
• 5. Frost while hot with a powdered sugar frosting or cream cheese frosting. Enjoy!