Ingredients
Dough
- 2/3 Cup Sugar
- 8 Tbsp Butter, softened
- 2 tsp Vanilla Extract
- 2 Eggs
- 1 3/4 Cups of Flour
- 3 Tbsp Cornstarch
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 Cup of Raspberry Preserves
Icing
- 3/4 Cup Powdered Sugar
- 3 tsp Lemon Juice
- 1 to tsp of Water
- 1/2 tsp Vanilla Extract
For Cookies
1. Preheat oven to 375 degrees.
2. In a large bowl, beat the sugar and butter together until well-blended.
3. Next, add the eggs and vanilla, beat until well-blended.
4. In a separate small bowl, combine flour, cornstarch, baking powder, & salt and whisk until combined.
5. Slowly add flour mixture to butter/sugar mixture, until well blended (the dough will be tacky).
6. Divide dough into 2 sections.
7. On a flour surface, roll dough into 12 inch long logs.
8. Place the logs 4 inches apart on a baking sheet that is lined with parchment paper.
9. Make 1/2 inch deep indentation with finger on the entire length of the dough log.
10. Fill the indentation with the raspberry preserves.
11. Bake at 375 degrees for approximately 20 minutes or until lightly browned.
12. Remove logs to cutting board.
For Icing
13. Combine powdered sugar, lemon juice, water, & vanilla extract.
14. Stir with a whisk until well blended.
15. Drizzle frosting over warm logs.
16. Cut logs diagonally and allow to cool.