Ribbon Cookies (Hindbaerkager)

Title: Ribbon Cookies (Hindbaerkager)

Categories: Cookies

Yield: 60 servings

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

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

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," --