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I’ve made these cookies at Christmas for many years. They are one of my favorites. The recipe comes from Taste of Home. I think these cookies are also know as Split Seconds, although I didn’t know that until now, and I haven’t checked into the Split Seconds recipes. Raspberry Ribbons are super simple to make, but they really don’t store very easily, so it’s the kind of cookie you should probably make only a day ahead or the morning of an event where you’ll need them.

  • Cookie Ingredients
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2-1/4 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup raspberry jam (other jam flavors optional)
  • Glaze Ingredients
  • 1 cup powdered sugar
  • 2 Tbsp. cream
  • 1/2 tsp. vanilla extract

In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.

Preheat oven to 350 degrees F. Prepare two baking sheets with parchment paper or Silpat. Divide dough into four portions and shape each portion into a log of about 2-1/2″ around and 10″ long. Place two logs on each baking sheet. Make a 1/2″ depression lengthwise along the top of each log. Bake 10 minutes.

I’m reusing my parchment paper for these cookies, so please excuse the way it looks in the picture.

Remove from oven and spoon raspberry jam into the depressions. Bake another 10-15 minutes, until lightly browned. This is important as you do not want a soggy center beneath the jam. They should be nicely crisp. Remove from oven and cool for two minutes.

I carefully slice into 3/4″ slices while they are still on the cookie sheet, but you can remove them to a cutting board first. It just seems like an extra unnecessary step to me. After slicing, remove to a cooling rack. Be careful not to lose the jam, so do it with care. Separate the slices on the cooling rack.

In a small bowl combine the glaze ingredients and drizzle over warm cookies. Cool completely.

I have made these cookies using other flavors of jam and they’re all great. Raspberry seems to give the most punch to offset the buttery goodness of the cookie dough. Apricot also does this, rhubarb too, but although rhubarb tastes great it’s not as eye-popping pretty as raspberry.

What kind?