Raspberry Ribbon Slices

By Suesee50

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

Details

Servings 1
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

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.