Berry-Filled Butter Ribbons

Name: Berry-Filled Butter Ribbons
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2-1/2 dozen
Ingredients: 1 cup butter, softened; 3/4 cup sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 2-1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 3/4 cup boysenberry preserves; 1 package (12 ounces) dark chocolate candy coating, melted; Assorted jimmies or sprinkles

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 45 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Amy Sauerwalt, Columbia, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 11, 2022

Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.—Amy Sauerwalt, Columbia, Maryland

Can you freeze Berry-Filled Butter Ribbons?

Wrap dough in waxed paper; place in a freezer container, and freeze. To use, thaw dough in refrigerator overnight or until dough is soft enough to shape with a cookie press. Proceed as directed.

TEST KITCHEN APPROVED

Berry-Filled Butter Ribbons

1 Reviews Add your review

Yield:2-1/2 dozen

Prep:45 min

Cook:10 min

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Ingredients

1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup boysenberry preserves
1 package (12 ounces) dark chocolate candy coating, melted
Assorted jimmies or sprinkles

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Directions

1
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.

2
Using a cookie press fitted with a ribbon disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them).
3
Bake 6-8 minutes or until set (do not brown). Recut cookies if necessary. Remove from pans to wire racks to cool completely.
4
Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Dip each cookie halfway in candy coating; allow excess to drip off. Sprinkle with jimmies. Place on waxed paper; let stand until set.