 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
|
Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1 egg |
1 teaspoon vanilla |
2 1/4 cups all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup raspberry jam |
1 cup powdered sugar |
2 tablespoons evaporated milk |
1/2 teaspoon vanilla |
Directions:
1. In a mixing bowl cream butter and sugar.
2. Beat in egg and vanilla.
3. Combine the flour,baking powder and salt,gradually add to creamed mixture and mix well.
4. Divide dough into 4 portions,shape each into a 10x2 1/2 inch log.
5. Place 4 inches apart on greased baking sheets.
6. Make 1/2 inch depression down the center of each log.
7. Bake at 350 for 10 minutes.
8. Fill depressions with jam.
9. Bake 10-15 minutes longer or until lightly browned.
10. Cool for 2 minutes.
11. Remove to a cutting board,cut into 3/4 inch slices.
12. Place on wire racks.
13. In a small bowl combine glaze ingredients until smooth.
14. Drizzle over warm cookies.
|
|