These I have made several times from a cookbook 'Great Holiday Baking" by Beatrice Ojakangas-great bread special items too!!

Raspberry Ribbons

2 sticks unsalted butter at room temp
1/2 cup confectioners sugar
1 large egg yolk
1 teaspoon vanilla
2-1/2 cups all purpose flour

Filling
About 1/2 cup raspberry jam( or any flavor- apricot is wonderful- or whatever your preference)
1/2 cup confectioners sugar
2 teaspoons fresh lemon juice
1 teaspoon cream, milk or water

Preheat oven to 375 degrees
Make the dough. In a large bowl- cream the butter and sugar with a mixer. Add the egg yolk and vanilla and beat until light. Add the flour a little at a time and mix till dough smooth.

Divide the dough in 4 parts. On a countertop roll each part into a strand about 3/4 in in diameter and the length of your cookie sheet. Place the strands about 2 inches apart on the sheet.

With the side of your finger, press a goove down the center of the length of each strand. Bake for 10 min and the cookies feel firm to the touch.

Remove cookies from oven and spoon jam into the groove. Return to oven for about 5-10 min until the cookies feel firm to the touch.

Mix confectioners sugar, lemon juice and cream in a small bowl. Drizzle the glaze over the warm cookies.

While cookies are still warm, cut them at a 45 degree angle into 1 inch lengths. Let cool on
baking sheet. When icing is set transfer to airtight container.

These are one of my favorites - especially with tea or coffee..