These are one of my favorite recipes to bring to a get-together. They are really pretty, and quite easy to make.
Most important: buy really good, thick jam! Don't use jelly or it will make a mess, no doubt! When making the depressions, you can use your finger, but I prefer to use one of those wooden corkscrews (the kind that screws together). They have a nice, rounded end that is perfect for this, and they also work for regular round filled cookies too.
1 c. softened butter
1/2 c. sugar
1 tsp. vanilla
2-1/4 c. AP flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. raspberry jam (my favorite is the one with the black label in the octagonal jar...can't remember the brand!)
1 c. powdered sugar, sifted (this is a must-do)
2 Tbsp evaporated milk
1/2 tsp. vanilla
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 four fportions; shape each into a 10"x2-1/2" log.
Place 4" apart
on foil-lined baking sheets. Make a 1/2" depression down the center of each log. Bake at 350 degrees for 10 minutes. Fill depressions with jam. Bake 10-15 minutes longer (I bake 12 minutes) or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4" slices. Place on wire racks.
In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely.
Yield: about 4-5 dozen, and less if you keep sampling them