Raspberry Ribbon Slices – 12 Days Of Cookies

Your favorite fruit preserves and a time-saving shaping technique are the stars in a melt-in-your-mouth holiday cookie.


1pouch Betty Crocker® sugar cookie mix

Butter and egg called for on cookie mix pouch

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 

  • 1

    cookie dough as directed on package, 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

    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

    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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