Ribbon Cookies (By Donna B of Summerville of So. Carolina)

• 1 cup butter (softened)
• 12 cup sugar
• 1 egg yolk
• 12 teaspoon vanilla extract
• 12 teaspoon lemon extract
• 12 teaspoon lemon rind (grated)
• 2 12 cups flour
• 14 teaspoon salt
• 23 cup raspberry preserves (or flavor of choice, may use jam)
• 12 cup confectioners' sugar
• 1 tablespoon milk

1. Preheat oven to 375 degrees F.
2. In a bowl, cream together butter & sugar till well-blended.
3. Add egg yolk, vanilla, lemon extract & lemon rind.
4. Mix well.
5. In a 2nd bowl, combine flour & salt.
6. Gradually add flour mixture to sugar-butter mixture & blend well.
7. Shape dough into 3/4-in diameter ropes along the length of the baking sheets.
8. W/your finger, press a long groove into the middle of ea rope, being careful not to press all the way down to the baking sheet.
9. Bake 10 minutes.
10. Remove cookies from the oven & spoon preserves (or jam) in a thin line down the centers of the grooves.
11. Return to oven & bake 7-10 more minutes, till firm & light golden in color.
12. Combine confectioners sugar & milk; drizzle sugar mixture over hot cookies.
13. Immediately cut cookies at a 45 degree angle in 1-in lengths.
14. Let cool on baking sheets & then transfer to cooling racks.

butter, sugar, egg yolk, vanilla, lemon, lemon rind, flour, salt, raspberry preserves, sugar, milk

Taken from www.food.com/recipe/ribbon-cookies-by-donna-b-of-summerville-of-so-carolina-421106 (may not work)