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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 20 |
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Directions: Prepare the Ultimate Cookie Dough and divide it into four equal parts.
Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
Cover a cookie sheet with parchment paper, or use a clean, ungreased baking
sheet.
Remove one portion of dough from the refrigerator and knead lightly until
it is pliable. Divide the dough into 2 parts. Shape each part into a rope
about 12 inches long by rolling between your hands and the work surface.
Place ropes on the baking sheet. Either the side of your finger or with
the handle of a wooden spoon, make an indentation down the center of each
strip.
Bake for 10 minutes at 350F . Meanwhile, put the jam into a small heavy
duty ziplock bag. Snip a small hole in the corner of the plastic bag and
press jam down the center of the partially baked cookies. Return to the
oven and bake 5 minutes longer until the cookies are lightly browned.
Meanwhile, mix the powdered sugar, lemon juice and enough water to make a
frosting thin enough to drizzle over the cookies.
While the cookies are still warm, cut them diagonally into 1 inch lengths.
Drizzle with frosting. Cool completely before removing from the pan or
from the parchment paper.
Contributor: food network
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