Blackberry Ribbon Cookies Recipe

• 1/4 x Recipe Ultimate Butter Cookie Dough
• 2 Tbsp. Seedless Blackberry jam, (up to 3)
• 1/2 c. Powdered sugar
• 1 tsp Lemon juice

1. Prepare the Ultimate Cookie Dough and divide it into four equal parts.
2. Wrap in plastic and refrigeratefor 30 min or possibly chill up to 4 days.
3. Cover a cookie sheet with parchment paper, or possibly use a clean, ungreased baking sheet.
4. Remove one portion of the dough from the refrigerator and knead lightly till it is pliable.
5. Divide the dough into 2 parts.
6. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface.
7. Place ropes on the baking sheet.
8. Either the side of your finger or possibly with the handle of a wooden spoon, make an indentation down the center of each strip.
9. Bake for 10 min at 350 degrees.
10. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat).
11. Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies.
12. Return to the oven and bake 5 min longer or possibly till the cookies are lightly browned.
13. Meanwhile, mix the powdered sugar, lemon juice and sufficient water to make a frosting thin sufficient to drizzle over the cookies.
14. While the cookies are still hot, cut them diagonally into 1-inch lengths.
15. Drizzle with the frosting.
16. Cold completely before removing from the pan or possibly from the parchment paper.
17. Yield: about 20 cookies BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A56

blackberry, powdered sugar, lemon juice

Taken from cookeatshare.com/recipes/blackberry-ribbon-cookies-86624 (may not work)