RIBBON COOKIES

I've had cookies on my mind today. I don't need to eat cookies and I'm not going to bake any today, but I enjoy thinking about them. This recipe came in my email box this morning. They look delicious - great to make at holiday time. Enjoy!

RIBBON COOKIES

Ingredients:

1 cup butter, softened

1/2 cup sugar

1 egg yolk

1/2 teaspoon vanilla extract

1/2 teaspoon lemon extract

1/2 teaspoon dried lemon rind, grated

2 1/2 cups flour

1/4 teaspoon salt

2/3 cup raspberry or apricot preserves or jam

1/2 cup confectioners' sugar

1 tablespoon milk

Directions:

1. Preheat oven to 375 degrees F.
2. In a separate bowl, cream together butter and sugar until well blended. Add egg yolk, vanilla, lemon extract, and lemon rind; mix well.
3. In a separate bowl, combine flour and salt. Gradually add flour mixture to cream butter mixture; blend well.
4. Shape dough into 3/4-inch-diameter ropes along the length of the baking sheets. With your finger, press a long groove into the middle of each rope, being careful not to press all the way down to the baking sheet.
5. Bake 10 minutes.
6. Remove cookies from the oven and spoon jam in a thin line in the center of the grooves. Return to oven and bake 7 to 10 more minutes, until firm and light golden in color.
7. Combine confectioners' sugar and milk; drizzle sugar mixture over hot cookies. Immediately cut cookies at a 45 degree angle in 1-inch lengths.
8. Let cool on baking sheets, then place on cooling racks. Makes approximately 6 dozen