Raspberry Ribbons

By Cathers

Makes about 5 dozen

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 2 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup raspberry jam
• Glaze
• 1 cup confectioners' sugar
• 2 tbsp evaporated milk
• 1/2 tsp vanilla extract

Preparation

Step 1

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 in a 10 x 12 log.
Place 4 inches apart on greased or foil lined baking sheets.
Make a 1/2 inch depression down the center of each log.
Bake at 350 degrees for 10 minus and fill depressions with jam.
Bake 10 to 15 minutes longer or until lightly browned.
Cool for 2 minutes and remove to a cutting board; cut into 3/4 inch slices and place on wire racks.

In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies and cool completely.