Raspberry Ribbons

1 cup butter softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
2 1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup raspberry jam

GLAZE
1 cup icing sugar
2 tbsps evaporated milk
1/2 tsp vanilla extract

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt. Gradually add to creamed mixture and mix well. Divide dough into 4 portions. Shape each into a 10" x 2 1/2" log. Place 4" apart on greased or foil lined baking sheets.

Make a 1/2" depression down the center of each log. Bake at 350 for 10 mins. Fill the depressions with jam. Bake 10-15 mins longer or until lightly browned. Cool for 2 mins. Remove to cutting board, cut into 3/4" slices. Place on wire racks.

In a small bowl combine the glaze ingredients until smooth. Drizzle over warm cookies. Cool completely.

Makes about 5 dozen.