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Berry-Filled Butter Ribbons

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
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    2-1/2 dozen


  • 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


  • 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.
  • 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).
  • Bake 6-8 minutes or until set (do not brown). Recut cookies if necessary. Remove from pans to wire racks to cool completely.
  • 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.
  • Freeze option: 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.
Nutrition Facts
1 sandwich cookie: 189 calories, 10g fat (7g saturated fat), 23mg cholesterol, 94mg sodium, 25g carbohydrate (17g sugars, 0 fiber), 1g protein.
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