Raspberry jam and icing swirls give these pretty cookies delightful sweet-tart flavor. Photo courtesy Betty Crocker.




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December 2010

Product Reviews / Main Nibbles / Cookies

Cookie Mix Recipes

Page 6: Raspberry Ribbon Slices


This is Page 6 of an 8-page article. Click the black links below to view the other recipes.



Raspberry Ribbon Slices

Raspberry jam makes these “ribbons” almost resemble candy canes. For a festive presentation, garnish the cookie plate with miniature candy canes.


  • 1 pouch sugar cookie mix
  • Butter and egg called for on cookie mix pouch
  • 3 tablespoons all-purpose flour
  • 3 tablespoons seedless raspberry, apricot or your favorite jam
  • 3/4 cup powdered sugar
  • 2 to 3 teaspoons milk


  1. Preheat oven to 375°F.
  2. Make cookie dough as directed on package, adding flour; blend.
  3. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
  4. Bake for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes.
  5. 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. Place on cooling rack to cool completely.
  6. Mix 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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Recipes courtesy Betty Crocker. All other material

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