Lion House Short Bread Cookies (raspberry sticks)

When my birthday comes around each year one of my dear friends always
makes these amazing cookies for me. Her name is Melinda Hertzberg and
I adore her!! Not just because she makes me these every year, but
becuase she is such a good example to me in every
aspect of her life. When she brings these I share a few of them, but if I am being honest....
I HATE TO SHARE THEM!!
She makes me three plates full and I share one plate and then eat ALL of
the rest of them! In about 20 minutes. They are that good!
It would make a really good Christmas exchange cookie as well.
Just plate them with a little green in the napkin or on the plate and you
will have a beautiful gift for someone.

Lion House Raspberry Sticks
1 cup butter
3/4 cup sugar
1 egg
1 tsp. vanilla
2 and 1/2 cups flour
1/4 tsp salt
1-2 tbsp of water if needed (I normally don't)
raspberry jam

-Cream butter and sugar together until light and fluffy.
-Add egg and vanilla; beat well.
-Sift salt and flour together; add to creamed mixture a third at a time, mixing well after each addition.
-If dough is too stiff, add 1-2 tbsp. water.
-Wrap dough in plastic wrap and chill in refrigerator for about 1 hour.
-Preheat oven to 375. Cut the chilled dough into 4 pieces. Roll each piece into a rope the length of your cookie sheet (or a bit shorter). Put ropes onto the cookie sheet, side by side. With your finger, make an indentation all the way down the length of each rope. Bake for 10 minutes. Remove from oven and fill the indentation with raspberry jam. Put back into the oven for another 10 to 12 minutes. Place cookie sheet on rack to cool cookies. Cut on the diagonal.

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