Fruit Ribbon Cookies (Split Seconds)
Classic slice-and-bake shortbread logs filled with raspberry jam and drizzled with glaze.
Ingredients
- 1 cup butter softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon almond extract or vanilla
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jelly or preserves
- Glaze: 1/2 cup confectioners' sugar 1 tbsp milk, 1/4 tsp vanilla
Instructions
- Cream butter and sugar; add egg and extracts.
- Mix dry ingredients and combine with wet to form dough.
- Shape into 4 logs (10x2.5 inches) on parchment paper.
- Make a depression down the center of each log.
- Bake 10 mins at 350°F. Remove and deepen depression.
- Fill depression with jelly.
- Bake 10-15 mins more until golden.
- Slice diagonally while warm. Drizzle with glaze.