1 cup butter
¾ cup sugar
1 teaspoon vanilla
2 ½ cups flour
¼ teaspoon salt
1 to 2 tablespoons water ( if needed)
In a large mixer bowl, cream butter and sugar together until light and fluffy.
Add egg and vanilla; beat well. Sift flour and salt together; add to creamed mixture
a third at a time, mixing well after each addition. If dough is too stiff, add 1 or 2
tablespoons water. Wrap dough in plastic wrap and chill in refrigerator for about 1 hour.
Preheat oven to 375 degrees. Cut the chilled dough into 4 pieces. Roll each piece into a rope the length of your cookie sheet. Put ropes onto the cookie sheet, side by side.
With your finger, make an indentation all the way down the length of each rope. Bake in preheated oven for 10 minutes. Remove from oven and fill the indentation with raspberry jam. Put back into the oven for another 10 to 12 minutes. Place cookie sheet on rack to cool cookies. Cut on the diagonal. Makes 3 dozen.