Finnish Ribbon Cakes

• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1/2 teaspoon lemon peel, grated
• 2 1/2 cups flour (I prefer unbleached)
• 1/4 teaspoon salt
• 6 tablespoons raspberry jam (or more depending on your taste) or 6 tablespoons apricot jam (or more depending on your taste)
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice or 1 tablespoon water

1. Preheat the oven to 375u0b0F.
2. In a large mixing bowl, beat butter and 1/2 cup granulated sugar until creamy.
3. Beat in egg yolk, vanilla, and lemon peel.
4. In a medium mixing bowl, stir together flour and salt.
5. Gradually add flour mixture to butter mixture, blending thoroughly.
6. Line a baking sheet with parchment paper (or leave ungreased).
7. Shape dough into two logs about 1-inch in diameter and as long as your baking sheets.
8. With the side of your little finger, press a long trench - lengthwise - down the center of each log. DO NOT press all the way down to the cookie sheet or your jam will leak out.
9. Bake logs for 10 minutes.
10. Remove logs from oven and spoon jam into the trenches.
11. Return to oven for 5 - 10 minutes or until logs are firm to touch and a light golden brown.
12. In a small bowl, combine the confectioner's sugar and lemon juice.
13. While cookies are hot, drizzle them with the confectioner's sugar mixture (or spread along the sides of the logs).
14. Cut at a 45 degree angle into 1 inch lengths.
15. Let cool 5 minutes on baking sheet.
16. Transfer to racks and let cool completely.
17. Store in single layers in an airtight container.

butter, granulated sugar, egg yolk, vanilla, lemon peel, flour, salt, raspberry, confectioners, lemon juice

Taken from www.food.com/recipe/finnish-ribbon-cakes-200747 (may not work)