Ingredients
6T (85g) Butter at room temperature
3T (37g) Sugar
1ea Large egg yolk
1t Cool water
1/2t Pure vanilla extract
3/4C + 3T (105g) AP flour
1t Orange zest
1/2t Cinnamon
1/4t Table salt
1/8t Ground cloves
2T (heaping) (53g) Raspberry jam
Powdered sugar for dusting
Process
In a medium bowl beat the butter and sugar until light and fluffy
Add the egg yolk, water, and vanilla
Beat until combined and scrape the bowl
In a separate bowl, whisk together flour, zest, cinnamon, salt, and cloves
Add to the butter mixture and mix until just combined
Divide the dough in half on a floured surface
Roll each piece into an 11inch log
Transfer the logs to a parchment lined baking sheet
Use a bench knife to smooth and straighten the edges
Create a 1/4in deep trench down the middle of each log with a wooden spoon handle or dowel
Place the logs uncovered in the refrigerator for at least 30 minutes
Preheat the oven to 375F with the rack in the middle position
Once the logs are chilled pipe or spoon 1 heaping T of jam down the length of each channel
Bake for 18 to 20 minutes, until lightly golden and the jam is bubbling
Allow to cool completely on the baking sheet
Use a bench scraper to cover the jam while you dust the sides with powdered sugar
Slice diagonally into 1/2in wide cookies
Serve
Mad Dog and Celeste's Recipes 