Raspberry Ribbons

(Scandinavian Cookies)

 1 C. butter, room temperature (no substitutes)

 1 egg yolk

 1 C. powdered sugar

 1 t. vanilla

 2 1/2 C. flour

 2 t. lemon juice

 1 t. cream or milk

 1/2 C. raspberry jam

Preheat oven to 375*F .  Cream the butter, 1/2 C. sugar, egg yolk and vanilla. Beat until light. Add the flour a little at a time, and mix until the dough is smooth.

Divide the dough into 4 parts. Use your palms to roll out each part into a snake about 3/4” thick, and the length of a cookie sheet.  Place the snakes about 2” apart on the cookie sheet. With your finger, make a little groove down the center of each snake.  Bake for 10 minutes. Fill each groove with jam. Bake for 5 more minutes, till golden brown. To decorate mix the remaining powdered sugar with the cream to make a smooth icing. Drizzle across the length of the cookies. Cut the cookies at a 45* angle 1” wide.

-Taralee Cooper