Raspberry Sticks

LDS Living - FHE: Prophecy

Lion House Short Bread Cookies (raspberry sticks)

Raspberry Sticks

Makes 3 dozen sticks

1 cup butter

3⁄4 cup sugar

1 egg

1 teaspoon vanilla 

2 1⁄2 cups flour

1⁄4 teaspoon salt

1 to 2 tablespoons water (if needed)

1 1⁄2 cups raspberry jam

Cream butter and sugar together in a large mixing bowl until light and fluffy. Add egg and vanilla; beat well. Sift flour and salt together; add to creamed mixture a third at a time, mixing well after each addition. If dough is too stiff, add 1 or 2 tablespoons water. Wrap dough in plastic wrap and chill in refrigerator for about 1 hour.

Preheat oven to 375 degrees F. Grease cookie sheet.

Cut the chilled dough into 4 pieces. Roll each piece into a rope the length of your cookie sheet. 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 6 minutes. Remove from oven and fill the indentation with raspberry jam. Put back into the oven for another 6 to 8 minutes. Place cookie sheet on rack to cool cookies. Cut on the diagonal.

(Lion House Cookies and Sweets, [Salt Lake City: Deseret Book, 2011], p. 20.)