Raspberry Ribbon Cookies Pressure Cooker Recipe
These Swedish-inspired Raspberry Ribbon Cookies are filled with seedless raspberry jam and drizzled with a sweet icing. Moist and flavorful thanks to a pressure cooker prep and oven finish technique.
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 1 cup Unsalted butter room temperature
- 0.25 cup Powdered sugar
- 0.5 cup Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 2.5 cups All-purpose flour
- 1 cup Seedless raspberry jam
- 1 cup Powdered sugar for icing
- 3.5 teaspoon Water for icing
- 0.5 teaspoon Vanilla extract or almond extract for icing
Instructions
Instructions
- Cream butter, powdered sugar, and granulated sugar until light and fluffy, about 5–7 minutes.
- Beat in egg, vanilla extract, almond extract, and salt until fully incorporated.
- Mix in baking powder and gradually add flour until dough forms.
- Divide dough into four equal portions and chill in refrigerator for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Roll each chilled dough piece into a 10-inch log and flatten slightly to 2-inch width.
- Bake logs for 10 minutes. Remove and create ½ inch trench down center of each log with back of spoon.
- Whisk raspberry jam until smooth and fill each trench with jam.
- Return to oven and bake additional 10–12 minutes until edges are golden brown.
- Let cookie logs cool on tray for 5 minutes, then transfer to wire rack to cool completely.
- Slice diagonally into 1-inch pieces after fully cooled.
- Whisk icing ingredients until smooth and drizzle over cookies with a spoon.
Notes
Store cookies in airtight container at room temperature up to 1 week or freeze for longer storage. Layer parchment between for easier stacking.