Fancy raspberry cookies from a friend: a sweet surprise

It was early Sunday afternoon. Since it was Mother’s Day, I had been lounging all morning, sipping French press coffee as I curled up in my favorite overstuffed chair. I finally shook myself from my dreamy, comfy yoga-pants world and headed to the shower. It was time to get ready for the 1 1/2 hour drive to a restaurant in Detroit Lakes where we would meet our older son and his family for dinner. They were driving from Fargo. We were meeting in the middle.

I had the blow dryer going full blast when I heard the door bell. Who could it be? When you live in the woods, it’s not often that someone just stops by. Our children and grandchildren all live a few hours away. I knew it wasn’t them.

My husband, who was quite presentable, answered the door. I heard some chuckling and bits of a short chat, but still couldn’t figure out who had come to the door.

As I patted foundation on my face, my husband appeared with a clear cellophane bag in his hands. The chubby little bag was filled with fancy cookies, sliced and filled with red raspberry jam, drizzled with glaze. My friend, Cori, who knows how much I love shortbread, dropped her homemade cookies off for me. It could have been a bag of fig newtons (not my favorite cookie) and I would have loved it. But, it wasn’t fig newtons. It was a bundle of buttery, tender Raspberry Ribbons.

Now, that’s quite a friend who would drive out of her way to come to my house in the woods just to share her gift of cookies with me. I smile just thinking about it.

And, I smile with each bite of Raspberry Ribbon. They are delicious. They look like springtime. Yet, they’d be just the right cookie to brighten up a holiday cookie plate, too. Make them now, then see if you can wait until November or December to make them again. I don’t think I can.

I had a brunch at my house a couple of weeks ago. Raspberry Ribbons would have been a nice addition. I didn’t take one picture of the table or the food we had for brunch. But I must tell you that after I set the table with a set of old Bavarian china from my Aunt Julie’s china hutch, I realized I had no napkins that seemed appropriate for the pretty table settings. At the last minute I remembered an idea I had seen somewhere. I pulled some old vintage handkerchiefs from my dresser, touched them up with an iron, and placed them on the table to be used as napkins. They were perfect.

Now I’m thinking how cute these Raspberry Ribbons would be, packaged in a cellophane bag and then all wrapped up with a delicate, old handkerchief. Another thing to hunt for on my visits to antique shops and second-hand stores.

Enjoy the Raspberry Ribbons. Share some with a friend.

Raspberry Ribbons

from my friend Cori

  • 1 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 1/4 teaspoons almond extract, divided
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup raspberry jam
  • 1/2 cup powdered sugar
  • 1 tablespoon half-and-half
  • 1/4 teaspoon almond extract

Preheat oven to 350 degrees.

In a mixing bowl, cream butter and sugar together. Add egg and 1 teaspoon almond extract and blend well. Sift flour, baking powder and salt together. Stir into creamed mixture.

Divide dough into 4 portions. Shape each portion into a 10-inch x 2 1/2-inch log. Place logs on baking sheet. Make a 1/2-inch depression down the middle of each log.

Bake logs in preheated 350-degree oven for 10 minutes. Remove from oven. Fill depression of each log with jam. Return to oven. Bake 10 to 15 minutes. Remove from oven. Cool 2 minutes. Use sharp knife to slice log into 3/4 inch cookies.

Mix powdered sugar, cream and 1/4 teaspoon almond extract, blending until smooth. When cookies are cool, drizzle with glaze.



4 thoughts on “Fancy raspberry cookies from a friend: a sweet surprise

  1. I actually got this recipe from Lori Paris, she made them for our Christmas cookie exchange. I changed the vanilla extract to almond extract.

  2. What a nice friend! These might also be good with lemon curd and a few fresh raspberries. On my way to the printer just now…

  3. Oh, PJ, we think alike! I’m going to make a batch to fill with lemon curd for the weekend. We’ll have to compare notes!

  4. I was actually thinking of switching back to vanilla, grating some lemon zest into the dough and filling them with marmalade, but lemon curd sounds fabulous, too.

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