Raspberry Ribbon Slices
This is one of my favorite cookie recipes but I jazz it up a bit. I follow mixing instructions then divide into 6 balls and roll out into 8-9" logs. Even when sticky I can get the logs right even if I have to reball and start over. I roll them like play dough on a second cookie sheet or cutting board then move to the sheet I am going to bake on and roll a little/touch up as needed. I use two cookie sheets to bake the 6 logs. I do NOT let them cool before making indent with spoon, tried once and I feel they need to be hot to get the indent. I also go down each log twice and make a wider indent for the jam. They can cool now until you are ready to fill. Take the jam and mix it well in a bowl so it is smooth not lumpy, using an ice tea spoon I fill the logs. I use about 1/2 of a 10oz jar because of 6 logs and wider indents. Then after this I sprinkle almond slices down the center on the top of the jam... lots of them. Then finally I make the icing but I put in 1/2 tsp or more to taste of almond extract and then just enough milk for the right consistency. These Almond rRaspberry logs are always a hit wherever I take them. The ends are always a little crisper and not enough jam so baker (and spouse) get to eat the end nibbles before the rest go to the potluck.