Recipe - Jam Diagnols

One half cup Butter
One fourth cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
1 One fourth cup Flour
Three fourths cup Powdered sugar
One fourth cup Seedless raspberry jam
2 tablespoon Milk
2 teaspoon Lemon juice

Bake 350

1. In a large bowl cream butter, sugar, vanilla, milk and salt till fluffy
with electric mixer.

2. Gradually stir flour by hand.

3. Divide dough into thirds.

4. On lightly floured surface make into 9 inch ropes.

5. With your finger or dowl make an impression down each rope.

6. Fill with jam.

7. Bake 12 to 15 min. until golden brown.

8. Cool on cookie sheet.

9. Blend up sugar with lemon juice till smooth.

10. Drizzle over jam.

11. When icing set cut into 1 inch cookies.

Recipe by: Kathy My Sister in Law

Posted to recipeludigest Volume 01 Number 202 by KWillia105@aol.com on Nov
5, 1997