Festive shortbread cookie with raspberry jam. Recipe from high school friend, Holly Blomquist.
Ingredients
- 1/2 cup butter
- 1/4 cup sugar
- 1 tsp vanilla
- 1/8 tsp salt
- 1 1/4 cup flour
- 1/4 cup homemade raspberry jam
Glaze
- 3/4 cup powdered sugar
- 4 tsp lemon juice
Directions
- Preheat oven to 350 degrees.
- Cream butter, sugar, vanilla and salt.
- Mix in flour.
- Divide into thirds.
- On lightly floured surface, make three 9” rolls.
- With finger, make a 1/2” depression down length of roll.
- Fill with jam.
- Bake 12-15 minutes, then cool.
- Blend sugar and lemon juice and drizzle over jam.
- After set, cut diagonally.