There are tons of great flavor combinations when it comes to cookies, but none so mouth-watering as shortbread and raspberry jam. These Raspberry Ribbon cookies are both oh-so delicious and downright pretty. Impress your friends and family with a plate of these cookies at your holiday feast, though be warned: the only thing left on the platter at the end of the night will be crumbs. Once you make a batch of these cookies, you’ll understand why it’s an all-time favorite of Scott Wardell, Red Tricycle’s Editorial Assistant.


For the Cookie:
1 cup butter (no substitutes), softened
1/2 cup 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

For the glaze:
1 cup confectioners’ sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

2. Divide dough into four portions; shape each into a 10-in. x 2-1/2-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 at 350 degrees F for 10 minutes.

3. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.

4. In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely.

Scott Wardell is Red Tricycle’s Editorial Assistant, a biker extraordinaire, a great cook and host of fun dinner parties.