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Ingredients
- 1 c. unsalted butter room temperature
- 1/2 c. confectioners' sugar
- 1 lrg egg yolk
- 1 tsp pure vanilla extract
- 2 1/2 c. all-purpose flour
- 1/2 c. Boysenberry jam
- 1/2 c. confectioners' sugar
- 2 tsp freshly-squeezed lemon juice
- 1 tsp heavy cream, lowfat milk, or possibly water
Directions
- Heat oven to 375 degrees. In a large bowl, using a handheld electric mixer, cream the butter and confectioners' sugar till fluffy, about 3 min. Beat in egg yolk and vanilla extract. Add in the flour a little at a time, and mix till smooth.
- Remove dough from bowl to a clean working surface; divide into four equal pcs. Using the palms of your hands, roll each piece into a strand 3 inches in diameter and the length of your baking sheet. With the side of your pinkie, press a groove down the center of the length of each strand. Bake till cookies are hard to the touch, about 10 min.
- Meanwhile, make the icing; in a small bowl, whisk together confectioners' sugar, lemon juice, and cream till smooth. Set aside.
- Remove cookies from oven, and spoon jam into the grooves of each strand, dividing jam equally. Return cookies to oven, and bake till lightly golden brown, 5 - 10 min. While cookies are warm, drizzle reserved icing down the length of the cookies. Transfer to a wire rack to cold for 5 min.
- While cookies are still hot, cut at a 45-degree angle into 1-inch lengths. Let cold completely. When frosting is set, transfer to an airtight container and store in a cold place.
- This recipe yields about 5 dozen cookies.
- Yield:"5 dozen"
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