Baking Beaucoup

The best Christmas Cookie!

These cookies are a family favorite. It is not Christmas without Raspberry Ribbons at our house.
I high

1 cup butter, softened

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup raspberry freeze style jam

• 1 cup confectioners' sugar
• 2 tablespoons evaporated milk
• 1/2 teaspoon vanilla extract or bean (will make frosting a little brown so omit for looks)

1. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well
2. Divide dough into 4 portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. 
3. Refrigerate for 30 mins
4. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes on parchment paper
5.    Put back in the refrigerator for 1 hr up to 24 hours
   
   
6.    Preheat oven to 350°F
   
   
7.    Bake cookies for 10 mins 
   
   
8. Put Jam in a plastic ziplock bag and cut a small hole - 1 cm -  in the bottom of one corner to pipe. 
9. Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. 
10. Cool for 10 minutes on a wire rack.
11. Move the cookie log to a cutting board by slowly transferring over
12. Get a large knife and a wet paper towel, and start cutting into 3/4-in. slices - wiping the knife with a towel each time. Carefully lift or slide the parchment over to the wire racks.
13. Let cookies cool for 20 mins.
14. In a small bowl, combine glaze ingredients. Put the glaze in a plastic bag and cut a tiny hole to pipe the icing over the cookies.
15. Drizzle over warm cookies in a zig-zag pattern. Let rest for 1 hr before moving to a cookie tin.
    
    Enjoy!