Holiday Cookies -- Raspberry Ribbons

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

Raspberry Ribbons

About 48 cookies

Dough:

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup powdered sugar

1 large egg yolk

1 teaspoon vanilla

2 1/2 cups flour

Filling and decoration:

About 1 cup raspberry jam

1/2 cup powdered sugar

2 teaspoons lemon juice

1 teaspoon milk

1. Preheat oven to 375 degrees F. In a large bowl, cream the butter and powdered sugar together with an electric mixer. Add the egg yolk and vanilla and beat until light. Add the flour, a little at a time, and mix until the dough is smooth.

2. Divide the dough into four parts. On the countertop, use your palms to roll each part into a strand about 3/4 inch in diameter and the length of your cookie sheet. Place the strands about 2 inches apart on an ungreased cookie sheet.

3. With the tip of your index finger, press a deep groove down the center of the length of each strand. Bake 10 minutes and remove from the oven.

4. Press gently down the center of the dough strips with the back of a spoon. Spoon the jam into the grooves and return to the oven 5 minutes, or until light golden brown.

5. To make the decoration, combine the powdered sugar, lemon juice and milk to make a smooth icing. Drizzle over the hot cookies.

6. While the cookies are still warm, cut into 1-inch lengths. Let cool on the baking sheets. When the frosting is set, transfer to an airtight tin. (These cookies are too delicate to freeze.)

Data per cookie Calories 86 Protein 0 Fat 4 Carbohydrates 12g Sodium 2mg Saturated fat 3g Monounsaturated fat 1g Polyunsaturated fat 0g Cholesterol 15mg From "Beatrice Ojakangas' Great Holiday Baking Book."