Raspberry Ribbons
Ingredients
Butter - 1 cup, softened
Sugar - 1/2 cup
Egg - 1 (you can replace egg with a heaped tbsp of cornflour)
Vanilla extract - 1 tsp
Grated lemon zest - 1/2 tsp
Flour - 2 1/2 cups
Salt - 1/4 tsp
For filling:
Raspberry jam - 6-7 tbsps (or as required) OR any jam or preserve of your choice
For glaze:
Powdered sugar - 1/3 cup
Water - 3/4 tbsp OR milk
Method
Preheat oven to 175 C. Line a cookie sheet with parchment paper or butter paper. Set aside.
In a bowl, add flour and salt and mix. Set aside.
In a large bowl, beat the softened butter and sugar until creamy. Add the egg, vanilla extract and grated lemon zest and beat.
Gradually add the flour to the butter mixture and mix until just combined and do not overmix.
Divide dough into two equal portions. Place them 2" apart on the cookie sheet and shape each portion into a long log of approx 1" in diameter about the length of your cookie sheet.
Using your index finger, press down the center of each log to form a trench. Do not press all the way down. Bake these logs for 10 mts.
Spoon jam into the grooves and return the cookies sheets to the oven. Bake for 6-8 mts or until firm on touch and as they begin to change color. Do not over bake.
In a small bowl, combine the powdered sugar and water or milk.
Remove cookies from the oven and cut them diagonally into approx 1" pieces.
Drizzle them with the powdered sugar mixture and store in an airtight container.
Tips
You can replace the egg with a heaped tbsp of cornflour.
You omit the sugar glaze if you want.
You can add any jam or seedless preserve of your choice.
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