Beautiful, buttery cookies are filled with raspberry jam and glazed to look like ribbons.
Original recipe makes 30 servings
Ingredients
1 cup confectioners’ sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract
1 cup butter, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
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PREP
20 mins
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COOK
20 mins
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READY IN
1 hr 40 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Combine confectioner’s sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
- Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
- Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner’s sugar glaze mixture over warm cookies; cool completely.
Nutrition
Calories: 136 kcal
Carbohydrates: 18.3 g
Cholesterol: 24 mg
Fat: 6.5 g
Fiber: 0.3 g
Protein: 1.3 g
Sodium: 75 mg