RASPBERRY RIBBON SLICES

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Raspberry Ribbon Slices image

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

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

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

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