Ingredients
1
cup (2 sticks) butter or margarine, softened
1/2
cup granulated sugar
1/2
cup packed brown sugar
1
egg
1
teaspoon vanilla
2 1/2
cups Gold Medal all-purpose flour
1
teaspoon baking powder
1/2
cup raspberry jam
1
cup powdered sugar
1/2
teaspoon vanilla
2
to 3 teaspoons water
Preparation
In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)
Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide. Make indentation down center of each with handle of wooden spoon. Fill with 1 measuring tablespoon jam. Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes.
Stir together glaze ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces.
