Thursday, November 10, 2016

Raspberry Sticks

From the Lion House International Recipes cookbook

1 C butter
3/4 C sugar
1 egg
1 t vanilla
2 1/2 C flour
1/4 t salt
1-2 T water (if needed)
Raspberry jam

Cream butter & sugar until light and fluffy.  Add egg & vanilla, beat well. Sift flour and salt together; add to sugar mixture 1/3 at a time, mixing well after each addition. If dough is too stiff, add 1 or 2 T water. Wrap dough in plastic wrap and chill for an hour.

Preheat oven to 375. Shape 4 snakes the length of your cookie sheet. Press an indentation with your finger down the snake. Bake for 10 min. Remove from oven and fill indentation with jam. Put back in oven for 10-12 more minutes. Cool cookies on cookie sheet. Cut on diagonal.

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