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RASPBERRY RIBBONS




Source of Recipe


Taste of home


List of Ingredients




1 cup butter (no substitutes), softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam

GLAZE:
1 cup confectioners’ sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract



Recipe



In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets.

Make a 1/2-in. depression down the center of each log. Bake at 350° for 10 minutes. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.

In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely. Yield: about 5 dozen.