Ingredients
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1 c. butter, softened
1/2 c. sugar
1 egg yolk
1 tsp. vanilla
1/2 tsp. grated lemon peel
2 1/2 c. flour
1/4 tsp. salt
6 Tbsp. raspberry or apricot jam
1/2 c. powdered sugar, mixed with 1 Tbsp. water
Preparation
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In large bowl, beat butter and sugar until creamy.
Beat in egg yolk, vanilla and lemon peel.
In another bowl, stir together flour and salt.
Gradually add to butter mixture, blending thoroughly.
Shape dough into ropes about 3/4-inch in diameter and as long as baking sheet.
Place on baking sheet 2-inches apart. Press long groove down the center of each rope.
Bake cookies at 375\u00b0 for 10 minutes.
Remove cookies from oven and spoon jam into grooves.
Return to oven for 5 to 10 minutes or until cookies are firm.
While cookies are hot, drizzle them with powdered sugar mixture, then cut at 45\u00b0 angle into 1-inch length.
Let cool briefly on bake sheet, then place on racks.
Let cool completely.
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