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.