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Scandinavian Raspberry Ribbons

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 large egg yolk
1 teaspoon vanilla
2 1/2 cups all-purpose flour

1/2 cup raspberry jam
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice
1 teaspoon cream, milk or water

Preheat the oven to 375 degrees. Cover cookie sheet with parchment
or baking paper. Make the dough. In a large bowl, cream the butter
and 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.

Divide the dough into 4 parts. On the countertop, use your palms
to roll each part into a strand about 3/4 inch thick and the length
of the cookie sheet. Place the strands about 2 inches apart on the
paper-covered cookie sheet.

With the side of your little finger, press a groove down the center
of the length of each strand. Bake for 10 minutes until the cookies
feel firm to the touch.

Remove from the oven and spoon or pipe jam into the grooves. Return
to the oven for 5 to 10 minutes or until cookies are very pale
golden brown.

To make the decoration, mix the powdered sugar, lemon juice and
cream in a small bowl to make a smooth icing. Drizzle the icing
down the length of the hot cookies.

While the cookies are still warm, cut them at a 45-degree angle
into 1-inch lengths. Let cool on the baking sheets. When the frosting
is set, transfer to an airtight tin. Store in a cool place or
freeze. Makes 4 dozen.


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