Blackberry Ribbons Recipe

• 1 c. unsalted butter room temperature
• 1/2 c. confectioners' sugar
• 1 lrg egg yolk
• 1 tsp pure vanilla extract
• 2 1/2 c. all-purpose flour
• 1/2 c. Blackberry jam
• 1/2 c. confectioners' sugar
• 2 tsp freshly-squeezed lemon juice
• 1 tsp heavy cream, lowfat milk, or possibly water

1. Heat oven to 375 degrees.
2. In a large bowl, using a handheld electric mixer, cream the butter and confectioners' sugar till fluffy, about 3 min.
3. Beat in egg yolk and vanilla extract.
4. Add in the flour a little at a time, and mix till smooth.
5. Remove dough from bowl to a clean working surface; divide into four equal pcs.
6. Using the palms of your hands, roll each piece into a strand 3 inches in diameter and the length of your baking sheet.
7. With the side of your pinkie, press a groove down the center of the length of each strand.
8. Bake till cookies are hard to the touch, about 10 min.
9. Meanwhile, make the icing; in a small bowl, whisk together confectioners' sugar, lemon juice, and cream till smooth.
10. Set aside.
11. Remove cookies from oven, and spoon jam into the grooves of each strand, dividing jam equally.
12. Return cookies to oven, and bake till lightly golden brown, 5 - 10 min.
13. While cookies are warm, drizzle reserved icing down the length of the cookies.
14. Transfer to a wire rack to cold for 5 min.
15. While cookies are still hot, cut at a 45-degree angle into 1-inch lengths.
16. Let cold completely.
17. When frosting is set, transfer to an airtight container and store in a cold place.
18. This recipe yields about 5 dozen cookies.
19. Yield:"5 dozen"

unsalted butter, confectioners, egg yolk, vanilla, flour, blackberry, confectioners, lemon juice, heavy cream

Taken from cookeatshare.com/recipes/blackberry-ribbons-86625 (may not work)