I make these at Christmas. They are wonderful
RASPBERRY JAM STICKS
1 cup (2 sticks) butter, softened
½ cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder (make sure its fresh)
½ cup raspberry jam (I prefer the seedless)
1 cup powdered sugar
½ teaspoon vanilla extract
2 to 3 teaspoons of water
In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla extract. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)
Heat oven to 350 degrees F.
Divide dough into 8 equal parts.
On ungreased cookie sheet, roll each part into 8 inch rope, press down until 1 1/2 inches wide. Make indentation in center of each with handle of wooden spoon. Fill the indentation with 1 tablespoon of jam.
Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes.
Stir together glaze ingredients until smooth and thin enough to drizzle.
Drizzle over strips. Cut diagonally into 1 inch pieces.
About 5 dozen cookies