Raspberry Ribbons

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease a baking sheet. (5 minutes)

Recipe View 3 mins In a small bowl, whisk together confectioners' sugar, evaporated milk, and 1/2 teaspoon vanilla extract until smooth. Set aside. (3 minutes)

Recipe View 5 mins In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract. (5 minutes)

Recipe View 7 mins In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix. (7 minutes)

Recipe View 10 mins Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your finger or the back of a small spoon to make a deep indentation in the center of each cookie. (10 minutes)

Recipe View 3 mins Bake in the preheated oven for 10 minutes. Remove from oven and carefully fill the indentations with raspberry jam. (3 minutes)

Recipe View 13 mins Return the cookies to the oven and continue baking until lightly golden brown, about 10 to 15 minutes longer. (10-15 minutes)

Recipe View 2 mins Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. (2 minutes)

Recipe View 5 mins Once the cookies are completely cool, drizzle the confectioners' sugar glaze over the top. Allow the glaze to set before serving. (5 minutes)