Raspberry Ribbons

Meet your new best friend.

Raspberry Ribbons

I like saying it with pronounced rolled 'r's.

There is no reason, other than I have serious cabin fever.

The full recipe will be at the end of the post. Oh how I wish I could have some cool print feature for the recipes.

A girl can dream.

Whilst Aaron toiled over a paper describing the navigational techniques of Christopher Columbus, I whipped a batch of these babies up.

After mixing your dough, you'll portion into 8 pieces and roll them out in even logs.

Have I ever extolled the virtues of my Silpat?

It was the first thing I went out and bought after I got out of debt.

I kid you not.

$20 well spent.

After rolling the dough into logs, use your thumb or finger to press an indentation the length of the log.

Ya know, it isn't until I see pictures of myself, do I realize how old I'm getting.

Those are crypt keeper hands.

My hands hurt they are so dry.

I use moisturizer, alot.

My hands seem to be in water constantly.

You are going to bake them for ten minutes before you spoon in some raspberry preserves.

I made freezer jam with my raspberries.

I have more jam than I can use in a lifetime.

Thus, these cookies.

After jamming them, you'll bake them for another ten minutes.

And then you'll cut all the ends off and eat them.

Cause the ends don't look good.

Destroy the evidence.

When they are nice and cool, you'll drizzle drazzle finizle fanazle them.

Don't be stingy with the drizzle, shinizle.

More proof of cabin fever, sorry.

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Raspberry Ribbons

1 cup of softened butter

1 egg, slightly beaten

1 t vanilla

1/2 cup sugar

2 1/2 c. flour

Raspberry Jam

Beat butter and egg together until well blended.

Add egg and vanilla.

Blend.

Add half of the flour, mix well.

Gradually add remaining flour, beating until it forms a ball.

Preheat oven to 350.

Roll out in 8 long strips.

Make an indentation the length of the ribbon.

Bake for 10 minutes.

Remove from oven and spoon jam in the groove.

Bake an additional ten minutes, or until lightly brown.

Glaze with a mixture of powdered sugar, milk and 1/4 t. of almond extract.

(I'm so sorry, I don't measure for this. I just take a blob, maybe like a cup and a half, and then add milk til it's a good drizzling consistency)

After glaze is cool and dry, cut into desired size.