Raspberry Jam Cookie Strips

1. Preheat Oven

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

2. Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, vanilla extract, and table salt together on medium speed for about 3 to 5 minutes, until the mixture is light and fluffy.

3. Add Flour

Add the all-purpose flour to the butter mixture. Mix on low speed until a crumbly dough forms, about 2 minutes. Scrape down the sides of the bowl halfway through to ensure everything is well combined.

4. Form Dough

Turn the crumbly dough out onto your work surface and knead it gently until it comes together into a smooth ball.

5. Shape Dough

Divide the dough into four equal parts and roll each part into a log about 10 inches long. Place the logs onto the prepared baking sheet. Using your fingers, press a trough down the center of each log, about ¾ inch wide and ¼ to ⅓ inch deep.

6. Prepare Jam Filling

In a small bowl, whisk together the seedless raspberry jam and lemon juice until smooth.

7. Fill and Bake Logs

Pipe the jam evenly into the troughs of each log. Bake the logs in your preheated oven for about 30 minutes, rotating the baking sheet halfway through the baking time. The logs should be lightly browned and firm to the touch when done.

8. Prepare Icing

While the logs are cooling, prepare the icing by mixing the confectioners' sugar with the hot water in a small bowl until smooth.

9. Drizzle Icing

Once the logs are just warm, slide them closer together on the baking sheet and drizzle the icing over the tops. Let the icing set for about 25 to 30 minutes.

10. Cut Cookies

Transfer each log to a cutting board. Using a sharp chef's knife, trim the ends and then slice each log diagonally into 8 pieces. Your cookies are now ready to be enjoyed!