Ingredients
1/2 cup butter softened
1/4 cup granulated sugar
1 egg
1 tsp vanilla
1/8 tsp salt
1 1/4 cup flour
1/3 cup raspberry jam
Glaze
3/4 cup powdered sugar
4-5 tsp lemon juice to a good drizzling consistency
Instructions
Cream butter and sugar together. Add in egg, vanilla until creamy and fluffy
Gradually stir in flour and salt until blended. Divide dough into fourths.
On lightly floured surface, with hands, roll each fourth into a 9″ rope.
Place 3″ apart on greased cookie sheet.
With finger or handle of wooden spoon, make 1/2" depression down center of each rope.
(Ropes will flatten to about 1″ wide strips).
Fill depressions with jam, using a small spoon.
Bake in a preheated 350 degree oven for 12-15 minutes or until golden.
Cool on cookie sheet.
Glaze. Mix together powdered sugar and lemon juice so that it is a nice drizzling consistency. Drizzle over each cooled cookie piece.
Cut cookies after glaze has set and once they have cooled. Get 12 pieces from each log.
Description
These are so easy and so very pretty.
Servings
48
Notes
These go together quickly and easily. I had every kind of jam but raspberry and used strawberry and peach, and it was fine. Two different colors make it look pretty when served. I used a spoon to put the jam in in small amounts and then spread it with a narrow knife.
Source
Cook's Illustrated
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