FB Cookie Swap: Raspberry Ribbons!

The holiday season is such a wonderful time of year.  There is Christmas music playing everywhere (no matter how sick of it you get, you know you love it!), chilly weather, warm holiday drinks, crazy shopping lines, family parties, and best of all, cookies!! There is no doubt that this time of year is the ultimate time for all sorts of cookies to be made...and I always love seeing the overhead bill after holiday baking! :)

This year, aside from baking for my friends and family, I was lucky enough to participate in the first Food Blogger Cookie Swap thanks to Lindsay of Love and Olive Oil and Julie of The Little Kitchen! This was such a wonderful experience and I am so thankful that these two wonderful women put together this event.  Each food blogger who signed up was given three different people to send a dozen cookies to so that each blogger sent out cookies as well as received 3-dozen cookies (the three I received are down below).

When I signed up to participate in the cookie swap, I was torn as to what cookie to make.  I went back and forth between a few different recipes, but decided to go with my raspberry ribbons! They are always a hit at parties and disappear quite quickly, so I hoped that the food bloggers I sent them to would feel the same way!

Raspberry Ribbons

For the Dough:
-2 sticks (1 cup) butter, unsalted
-1/2 cup confectionary sugar
-1 large egg yolk
-1 teaspoon vanilla extract
-2 1/2 cups flour

Filling:
-About a 1/2 cup raspberry preserves

Topping:
-1/2 cup confectionary sugar
-2 teaspoons lemon juice
-2 teaspoons milk or heavy cream


Directions:
Prepare the dough by beating the butter and confectioners sugar until light and fluffy.  Beat in egg yolk and vanilla extract.  Then add in flour until just blended.  Mold the dough into a ball and wrap in plastic wrap.  Refrigerate for about 45 minutes.

After the dough has chilled, remove from the fridge and preheat the oven to 350 degrees F.  Cut the dough into four equal pieces.  I usually take a little bit of dough off of each piece to form a fifth chunk of dough.

Roll each piece of dough into a rope about a foot long.  Place ropes on a baking pan and using your thumb or finger, press down on the rope to form a crease all the way down the center of each rope.

Bake the dough for 10 minutes and remove from the oven.  The cavity that you created will have puffed up a bit, but use it as a guide to fill in with the raspberry preserves.  Return to the oven and bake for an additional 5 to 10 minutes, or until the edges just start to turn a light brown.  In my oven they usually take 7 minutes.

Once ready, remove from the oven and allow to cool.  Meanwhile, prepare the topping.  In a bowl, mix together the confectionary sugar, lemon juice, and milk (or cream) until combined.  Drizzle over the top of the cookies and allow to set for a few minutes.  Once the topping has set, cut about 1-inch cookies at a 45-degree angle.

I'm warning you, these babies melt in your mouth and are so easy to consume! Enjoy!

And for the cookies I devoured...

The cookies I received were from Becky of The Cereal Baker, Sylvia of Frolic Through Life, and Callye of Sweet Sugar Belle!

Becky baked a delicious eggnog cookie with bits of candied bacon! So satisfying and comforting!

Sylvia baked a delicious batch of peanut butter blossoms and the kisses were the ones with caramel in them! Delicious surprise! :)

Finally, Callye baked these amazingly beautiful spice cookies.  I still cannot get over her detail in the decorations!

Thanks again for the wonderful cookies! 

Pin It