Raspberry Ripples

By pammy_k

Ingredients

• 2 cups flour
• 1 cup cold butter
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 egg yolk, beaten
• 1/2 cup seedless raspberry jam
• 1/4 cup sliced, blanched almonds
• 1/2 teaspoon vanilla

Details

Servings 3

Preparation

Step 1

Combine flour, sugar, & salt. With pastry blender, cut in butter until mixture resembles cornmeal. Add egg yolk and work with hands until dough forms a ball.

Divide dough into thirds. On ungreased cookie sheet, shape each third into 12 x 1 strips. Combine jam, almonds and vanilla. With back of a spoon, make a depression about 1/2 inch deep down center of each strip. Spread 1/3 of jam mixture into each depression. Regrigerate 30 minutes.

Bake @ 350 degrees for 20-25 minutes. Cool slightly, cut into diagonal pieces. Cool on wire rack.