1 c Butter; softened
2/3 c Sugar
1/4 ts Salt
1 Egg
1 ts Vanilla
2 2/3 c Flour
1/2 c Raspberry jam; seedless
Glaze frosting: 1/2 c Powdered sugar
3/4 ts Vanilla
2 tb Cream (or milk)
DESCRIPTION: Butter cookie “boats” about 1 1/2″ long with jelly ribbon strips down the center. Preheat oven to 375. Beat together butter, sugar and salt until light and fluffy. Add egg and vanilla; beat to combine. Add flour in increments, blending well. Form dough into a ball and let it rest five minutes. Divide dough into sixths. Place a portion on a lightly floured surface and work it into a rope with your palms until it is about 3/4-inch in diameter. Repeat with remaining dough portions. Place three ropes about 2″ apart on each of two greased baking sheets. With the side of your little finger, press a groove about 1/2″ deep down the entire length of each rope. Bake 10 minutes. Remove sheets from oven. Spoon seedless jam into grooves. Bake an additional 6-10 minutes or until pale golden brown. GLAZE: Combine sugar, vanilla and 1 tbl. cream. Add enough additional cream to make a smooth glaze of medium consistency. Remove cookies from oven. Cool on baking sheets for 5 minutes. Drizzle warm cookies with glaze and let stand 3 minutes. Cut cookie strips at a 45-degree angle into 1-inch slices. Transfer to racks to cool. Store airtight at room temp for 5 days. Freeze well-wrapped between layers of waxed paper to prevent jelly centers from sticking together. From “The Joy of Cookies,” —–