Raspberry Fingers

1 c. butter, softened
3/4 c. sugar
1 egg
1 t. vanilla extract
2-1/2 c. flour
1/4 t. salt
1 to 2 T. water
raspberry jam

Cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla. Sift the flour and salt together and add to the creamed mixture 1/3 at a time, mixing well after each addition. Add 1 to 2 tablespoons water if the mixture is too stiff. Shape into a ball and wrap in plastic wrap. Chill for 1 hour.

Cut the dough into 4 portions. Roll each portion into a rope the length of the cookie sheet. Place on a nonstick cookie sheet. Press and indentation down the middle of each rope.

Bake at 375 degrees for 10 minutes. Spoon jam into the indentations. Bake for 10 to 12 minutes more or until golden brown. Cool on the cookie sheet on a wire rack. Slice diagonally.

Makes 3 dozen.

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