---------- Recipe via Meal-Master (tm) v8.05
       Title: Ribbon Cookies (Hindbaerkager)
  Categories: Cookies
       Yield: 60 servings
       1 c  Butter; softened
     2/3 c  Sugar
     1/4 ts Salt
       1    Egg
       1 ts Vanilla
   2 2/3 c  Flour
     1/2 c  Raspberry jam; seedless
            Glaze frosting:
     1/2 c  Powdered sugar
     3/4 ts Vanilla
       2 tb Cream (or milk)
     DESCRIPTION:  Butter cookie “boats” about 1 1/2 long with jelly ribbon
   strips down the center.
      Preheat oven to 375.  Beat together butter, sugar and salt until light
   and fluffy. Add egg and vanilla; beat to combine. Add flour in increments,
   blending well. Form dough into a ball and let it rest five minutes. Divide
   dough into sixths.
      Place a portion on a lightly floured surface and work it into a rope
   with your palms until it is about 3/4-inch in diameter. Repeat with
   remaining dough portions. Place three ropes about 2 apart on each of two
   greased baking sheets. With the side of your little finger, press a groove
   about 1/2 deep down the entire length of each rope. Bake 10 minutes.
   Remove sheets from oven. Spoon seedless jam into grooves. Bake an
   additional 6-10 minutes or until pale golden brown.
       GLAZE: Combine sugar, vanilla and 1 tbl. cream. Add enough additional
   cream to make a smooth glaze of medium consistency. Remove cookies from
   oven. Cool on baking sheets for 5 minutes. Drizzle warm cookies with glaze
   and let stand 3 minutes. Cut cookie strips at a 45-degree angle into 1-inch
   slices. Transfer to racks to cool. Store airtight at room temp for 5 days.
   Freeze well-wrapped between layers of waxed paper to prevent jelly centers
   from sticking together. From “The Joy of Cookies,”