Raspberry Ribbon Slices

Photo by Lee C.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

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

Directions

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.

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