Saturday, June 25, 2011

Raspberry Ripples

Contributor:  Ruth Eyre
CC Original

2 cups unsifted flour
1 cup softened butter
1/2 cup sugar
1/8 tsp salt
1 beaten egg yolk
1/2 cup raspberry jam or jelly
1/4 cup sliced, blanched almonds
1/2 tsp vanilla extract

In large bowl combine flour, butter, sugar and salt.  Blend with pastry blender or 2 knives used scissor-fashion until mix resembles coarse meal.  Add egg yolk and work with hands until dough forms ball.

Divide dough into thirds. On ungreased cookie sheet, shape each third into a 12" x 1" strip, placed about 4" apart.  With back of spoon, make a depression about 1/2" deep down the center of each strip.  Combine other ingredients and spread a third of the mixture into eeach depression.  Refrigerate on cookie sheet for 30 minutes (or more).  Preheat oven to 350 degrees.  Bake strips for 20-25 minutes until light brown.  Cool slightly on cookie sheet.  Cut each strip into 1" diagonal pieces.  Remove from sheet; cool completely on wire racks.   3 dozen.

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