Start with a basic butter cookie dough:
1 C Butter
½ C Sugar
2 ½ C Flour
1 tsp. Vanilla
¼ tsp. Salt
1-2 Tbs. Water if needed
Mix the above ingredients in a food processor until they moisten slightly. Dump out onto your counter and kneed a few times until the crumbs form into a ball. Wrap ball in plastic wrap and refrigerate for 30 minutes.
Cut your ball into 4 equal pieces and shape into ropes about ½ inch thick. Place on parchment lined baking sheet. Use your finger to make a trough in each rope. Bake for 7-8 minutes at 350 degrees.
Remove cookies and fill each trough with your favorite jelly or jam. We like raspberry jelly best. Return the jelly filled cookies to the oven for an additional 6-10 minutes or until the cookie is set and slightly brown on the bottom.
1 Tbs. softened Cream Cheese
3 Tbs. Milk
1 ½ C Confectioners Sugar.
Combine the milk and Cream Cheese, whisk until there are no lumps. Add Sugar and beat until smooth. Drizzle over cookies with back of teaspoon. Cut into diamonds and enjoy.