Raspberry Shortbread Strips

ingredients:
1 cup butter, softened
2/3 cup sugar
2 1/2 cups all-purpose flour
approximately 1 cup raspberry jam, divided
1 1/2 cups powdered sugar
3 1/2 tablespoons milk
1/2 teaspoon vanilla extract

directions:beat butter and sugar at medium speed with an electric mixer until light and fluffy. gradually add flour, beating at low speed until blended.

divide dough into 2 equal portions; roll each portion into a 12-inch by 3-inch strip. place strips on lightly greased baking sheets. {i don't use a rolling pin, i just shape them with my hands, pressing them right on the cookie sheet.}

press indentations along the middle of each bar, allowing for jam to be spooned in without dripping off the sides. spoon half of jam evenly into indentations.

bake at 350° for 15 minutes. remove from oven; spoon remaining jam into indentations. bake 5 more minutes or until lightly browned.

whisk together powdered sugar, milk, and extract; drizzle over warm shortbread. cut each strip diagonally into 1-inch slices. cool in pans on wire racks