Raspberry Ribbons

Ingredients

Dough

• 1 cup (2 sticks) unsalted butter (room temperature)
• 1/2 cup confectioners' sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour

Filling

• About 1/2 cup raspberry jam (or any flavor - apricot is wonderful - or whatever your preference)

Glaze

• 1/2 cup confectioners' sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon cream, milk or water

Instructions

Dough

1. Heat oven to 375 degrees F.
2. In a large bowl cream the butter and sugar with a mixer.
3. Add the egg yolk and vanilla extract and beat until light. Add the flour a little at a time and mix until dough smooth.
4. Divide the dough in 4 parts. On a countertop roll each part into a strand about 3/4 inch in diameter and the length of your cookie sheet. Place the strands about 2 inches apart on the cookie sheet sheet.
5. With the side of your finger, press a groove down the center of the length of each strand.
6. Bake for 10 minutes or until the cookies feel firm to the touch.

Filling

1. Remove cookies from oven and spoon jam into the groove.
2. Return to oven for about 5 to 10 minutes until the cookies feel firm to the touch.

Glaze

1. Mix confectioners' sugar, lemon juice and cream in a small bowl. Drizzle the glaze over the warm cookies.
2. While cookies are still warm, cut them at a 45 degree angle into 1 inch lengths.
3. Let cool on cookie sheet.
4. When icing is set, transfer to airtight container.

Attribution

Posted by Olga at Recipe Goldmine 5/20/02 8:00:20 am.