Indulge in the sweet and tangy flavors of Raspberry Ribbons, a delightful dessert that combines buttery shortbread with raspberry preserves. These tender cookies are perfect for any occasion, whether it's a holiday gathering or a simple afternoon tea. With just a few simple ingredients, you can create a batch of these delicious treats that will impress your family and friends.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Divide the dough in half and shape each half into a log, about 10 inches long.
- Place the logs onto a parchment-lined baking sheet, spacing them a few inches apart.
- Using your thumb or the end of a wooden spoon, make a deep indentation down the center of each log.
- Spoon the raspberry preserves into the indentations, filling them generously.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Carefully transfer the logs to a cutting board and slice into 1-inch thick cookies while still warm.
- Serve the raspberry ribbons at room temperature or chilled, and enjoy!
