Raspberry Ribbons

  Raspberry Ribbons


        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


        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.

        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.