RASPBERRY RIBBONS

Taste of Home
By: Patsy Wolfenden of Golden, British Columbia

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Ingredients

GLAZE:
1 cup butter, 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
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract
Directions:
●In a bowl, cream butter and sugar until light and fluffy. 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 degrees 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. Drizzle over warm cookies. Cool completely.
Yield: about 5 dozen.