IMAGES OF RIBBONS RECIPES

RASPBERRY RIBBONS RECIPE | ALLRECIPES

Raspberry Ribbons Recipe | Allrecipes image

Beautiful, buttery cookies are filled with raspberry jam and glazed to look like ribbons.

Provided by mmpbb

Categories Desserts Cookies Fruit Cookie Recipes Raspberry

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 30 servings

Number Of Ingredients 11

Ingredients

1 cup confectioners' sugar
2 tablespoons evaporated milk
½ teaspoon vanilla extract
1 cup butter, softened
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2?¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup raspberry jam

Steps:

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 Facts : Calories 135.5 calories, CarbohydrateContent 18.3 g, CholesterolContent 22.8 mg, FatContent 6.5 g, FiberContent 0.3 g, ProteinContent 1.3 g, SaturatedFatContent 4 g, SodiumContent 74.9 mg, SugarContent 10.8 g

VEGETABLE RIBBONS RECIPE: HOW TO MAKE IT

Vegetable Ribbons Recipe: How to Make It image

Simple elegance best describes this fresh-tasting side dish. It's a wonderful way to use your late summer harvest. Thankfully, these veggies are available to buy year-round, so I can make it anytime! —Patty Singstock, Racine, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3 medium carrots, peeled
2 medium zucchini
2 tablespoons butter
3/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh parsley, divided

Steps:

Using a vegetable peeler, cut the vegetables lengthwise into very thin strips., In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Nutrition Facts : Calories 88 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 190mg sodium, CarbohydrateContent 8g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

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RASPBERRY RIBBONS RECIPE: HOW TO MAKE IT

I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
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Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.

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Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.

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