1/2 c. butter
1/4 c. sugar
1 tsp. vanilla
1/8 tsp. salt
1 1/4 c. flour
1/4 c. raspberry jam
3/4 c. powdered sugar
4 tsp. lemon juice

Cream butter, 1/4 cup sugar, vanilla, and salt until fluffy. Gradually stir in flour until blended. Divide into thirds. On lightly floured surface and with hands, roll each into 9 inch rope. Place rolls 3 inches apart on lightly greased cookie sheet. With finger make a 1/2 inch depressing down center of each rope.

Fill depressions with jam. Bake at 350 degrees for 12-15 minutes. Cool on cookie sheet. Blend powdered sugar and lemon juice. Drizzle over jam. When icing is set, cut into 1 inch pieces.