Raspberry Ribbon Cookies

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 the 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 350 degrees. Meanwhile, put the jam into a small
heavy duty zip-top plastic bag, (the type without a pleat). 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 or
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 the
frosting. Cool completely before removing from the pan or from the
parchment paper.