Makes about 4 dozen cookies


For the dough:

1 cup butter

1/2 cup confectioners' sugar

Yolk of one large egg

1 teaspoon vanilla extract

21/2 cups flour

For the filling and topping:

1/2 cup raspberry jam

1/2 cup confectioners' sugar

Juice from 1/2 lemon

1 to 2 teaspoons cream, milk, or water


1. Cream butter and confectioners' sugar until well blended. Beat in yolk and vanilla and beat until pale yellow. Add flour until just blended.

2. Divide dough into four rolled logs, each about 10 inches long. Place 2 logs on each cookie sheet, and create a groove down the center of each log using your finger or a spoon, running the length of the log. Chill the logs for 1 hour.

3. Bake the empty logs at 350 degrees for 10 minutes. Remove logs from oven and fill with a channel of raspberry jam. Return to oven and cook for 5-10 more minutes until cookies are golden and jam is bubbling.

4. Combine confectioners' sugar and liquids to create a glaze that you will drizzle over the cookie logs while they are still hot. After they cool, cut the logs into half-wedges, slicing on the diagonal.

Per cookie (with water): 77 calories; 1 gram protein; 10 grams carbohydrates; 4 grams sugar; 4 grams fat; 14 milligrams cholesterol; 28 milligrams sodium; no dietary fiber.