I’ve had this Taste of Home Cherry Ribbon Cookies recipe forever. Theirs call for raspberry, but the cherry preserves really take the whole cookie up a notch in my opinion. I love cherry anything!
These cookies are buttery shortbread with a cherry preserves center. Very reminiscent of a thumbprint cookie, but I love the shape and delicacy of these cookies better.
The almond flavoring in the glaze puts a tasty finish on them. They’re so pretty, too.
It’s a snap to put together the cookie dough. Shaping them into logs takes just a few minutes, then you bake them for 10 minutes, remove from the oven and spoon the preserves in and bake them another 10 minutes.
You have to be careful when moving them over to the cutting board and rack, because they will crack. If they do crack, you can use the glaze to sort of ‘glue’ them back together. I know all those tricks because anything than can go wrong will go wrong when I’m baking!
Make these pretty little delicate Cherry Ribbon Cookies for your holiday platter. I also make them year round because they’re a popular cookie on a cookie platter and go quickly.
Use whatever jam or preserve that strikes your fancy (or like me – whatever you have open in the refrigerator).
Cherry Ribbon Cookies
Excellent shortbread cookie with a luscious cherry preserve-filled center.
Ingredients
- 1 C butter (softened)
- 1/2 C sugar
- 1 egg
- 1 tsp vanilla
- 2 1/4 C all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C cherry preserves (or flavor of your choice)
- Glaze:
- 1 C powdered sugar
- 2-3 tbsp evaporated milk
- 1/4 tsp almond extract
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 350° and prepare two cookie sheets with parchment paper.
- Cream together the butter and sugar. Beat in the egg and vanilla.
- In a medium bowl, combine the flour, baking powder, and salt. Slowly add the flour to the butter/sugar mixture and mix well.
- Divide the dough into three portions; shape each into a 12" x 2" log and place on the cookie sheet, leaving 3 to four inches between each log.
- Make a 1/2" depression down the center lengthwise of each log. Bake for 10 minutes, then remove from the oven. The depression will have puffed up a bit, so carefully with your thumb create the 1/2" depression again.
- Fill the depressions with jam and bake 10-11 minutes longer (don't over bake - they shouldn't get brown except barely around the edges). Let cool for 10 minutes, then carefully move parchment paper and baked logs to a large cutting board. Cut the logs into 3/4" slices, then carefully move to a wire rack that has waxed paper under it.
- Cool cookies completely. Make the glaze in a small bowl by pouring in all of the glaze ingredients, then whisky briskly until smooth and not grainy. Drizzle glaze over the cookies at an angle. Store cookies in a tightly sealed container.
Notes
Tips and Stuff:
Use whatever kind of jam or preserves you want (a lot of people use raspberry). I prefer the cherry preserves. Yum.
Be careful when moving logs to the cutting board and then the cookies to the rack. They're delicate cookies and will break easily.
I pour the glaze into a zip lock sandwich bag, snip off a tiny corner and drizzle the glaze over the cookies. It's a lot less messy and you can just throw the bag away when finished.
Nutrition Information:
Yield: 36 Serving Size: 1 cookieAmount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 70mgCarbohydrates: 15gFiber: 0gSugar: 8gProtein: 1g
Nutrition Values are Approximate