Dainty and Delicious

These are really pretty looking and they taste great too - a repeat recipe of mine.
This recipe comes from America's Favorite Brand-Name cookbook - its basically pages of product placement, but there are a few great recipes included. This one is called Danish Raspberry Ribbons, and while it isn't the simplest cookie to make, the payoff is great with just a little bit more effort than usual. (recipe at the end of the post)
The one part that I've always found a little difficult is creating the ridge down the middle for the jelly. I've tried the handle of a wooden spoon, my finger, rolling a wooden skewer back and forth, a knife, and countless other options. Ultimately I'd say the best method is to do it with a spoon handle or similar sized object, and then go over it with your finger to neaten it up. It might not look great on the first attempt, but try, try again! These also call for raspberry jelly, but there's no reason not to try out strawberry, apricot, grape - the possibilities are endless!
Also, the recipe calls for you to refrigerate the dough for a while before using it - don't skip this step however impatient you may be. (Trust me, I've been there.) The chilled dough holds its shape better for the jelly.

Tip of the Day: One of your best baking investments is a plastic spatula - use it for scraping down the sides of the mixing bowl, marbleizing batter, spooning out dough, and every other use you can find!

Recipe:
Danish Raspberry Ribbons
1 cup butter
1/2 cup sugar
1 egg
2 tbsp milk
2 tbsp vanilla
1/4 tsp almond extract
2 2/3 cup flour
6 tbsp seedless raspberry jam

Beat butter and sugar until fluffy, add egg, milk, vanilla and almond.
Gradually add 1 1/2 cups flour. Stir in remaining flour.
Form dough into disc, wrap in plastic wrap and refrigerate at least 30 minutes.
Cut dough into 6 equal pieces. Shape pieces into 12 inch long ropes on an ungreased cookie sheet.
Make a deep groove down the center of each rope.
Bake 12 minutes at 375 F. Remove from oven.
Spoon 1 tbsp jam in the center of each rope. Return to oven for 5 to 7 minutes.
Cool 15 minutes on sheets, then drizzle with glaze of 1/2 cup powdered sugar, 1 tbsp milk and 1 tsp vanilla.
Cut into 1 inch slices and allow to cool completely.