1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners'
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose
1/2 cup raspberry jam
1/2 cup confectioners' sugar
fresh lemon juice
1 teaspoon cream, milk or water
Heat the oven to 375 degrees F.
Cover cookie sheet with parchment or baking paper.
Make the dough. In a large bowl, cream the butter and sugar together with an
Add the egg yolk and vanilla and beat until light.
Add the flour, a little at a time, and mix until the dough is smooth.
Divide the dough into 4 parts. On the countertop, use your palms to roll each
part into a strand about 3/4 inch thick and the length of the cookie sheet. Place
the strands about 2 inches apart on the paper-covered cookie sheet. With the side
of your little finger, press a groove down the center of the length of each strand.
Bake for 10 minutes until the cookies feel firm to the touch.
Remove from the oven and spoon or pipe jam into the grooves.
Return to the oven for 5 to 10 minutes or until cookies are very pale golden
To make the decoration, mix the confectioners' sugar, lemon juice and cream
in a small bowl to make a smooth icing.
Drizzle the icing down the length of the hot cookies.
While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths.
Let cool on the baking sheets.
When the frosting is set, transfer to an airtight tin.