Ingredients
1 cup butter, softened1/2 cup sugar1 large egg1 teaspoon vanilla extract2-1/4 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1/2 cup raspberry jamGLAZE:1 cup confectioners’ sugar2 tablespoons evaporated milk1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into 4 portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes.
Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
