1 cup (2 sticks) unsalted butter at room temperature
1/2 cup confectioners sugar' sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
About 1/2 cup raspberry jam (or any flavor - apricot is
wonderful - or whatever your preference)
1/2 cup confectioners sugar sugar
2 teaspoons fresh lemon juice
1 teaspoon cream, milk or water
Preheat oven to 375 degrees F.
Make the dough. In a large bowl- cream the butter and sugar with a mixer. Add the egg yolk and vanilla extract and beat until light. Add the flour a little at a time and mix till dough smooth.
Divide the dough in 4 parts. On a countertop roll each part into a strand about 3/4 in in diameter and the length of your cookie sheet. Place the strands about 2 inches apart on the sheet.
With the side of your finger, press a groove down the center of the length of each strand. Bake for 10 min and the cookies feel firm to the touch.
Remove cookies from oven and spoon jam into the groove. Return to oven for about 5-10 minutes until the cookies feel firm to the touch.
Mix confectioners' sugar, lemon juice and cream in a small bowl. Drizzle the glaze over the warm cookies.
While cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on baking sheet. When icing is set transfer to airtight container.