- 1 c. butter, softened
- 1/2 c. sugar
- 2 1/2 c. flour
- 1/3 c. firm, seedless raspberry jam
- 1/2 c. powdered sugar
- about 1 T. water
Using your hands, combine butter, sugar, and flour in a large mixing bowl; work the crumbs between your fingers. (After a few minutes, you should have a soft, well-blended dough that holds together.)
Shape the dough into four 13 x 1 1/2-inch logs, and place them on two greased baking sheets. Flatten logs slightly, and make a shallow depression down the length of each log (a pencil or dowel rod wrapped in waxed paper works well for this.)
Fill with jam, using a pastry bag or small spoon. Bake logs in a 350-degree oven for 15-18 minutes, or until edges are golden.
While logs are baking, combine powdered sugar and about 1 T. water to make a thin glaze; set aside.
After logs are baked, drip the glaze from a spoon over the jam while logs are still warm. Let logs cool for about 5 minutes. Then slice diagonally in 1 1/2-inch strips, making diamond shapes.