Instructions: Heat oven to 375 degrees. In a large bowl, using a handheld electric mixer, cream the butter and confectioners sugar until fluffy, about 3 minutes. Beat in egg yolk and vanilla extract. Add the flour a little at a time, and mix until smooth.

Remove dough from bowl to a clean working surface; divide into four equal pieces. Using the palms of your hands, roll each piece into a strand 3 inches in diameter and the length of your baking sheet. With the side of your pinkie, press a groove down the center of the length of each strand. Bake until cookies are firm to the touch, about 10 minutes.

Meanwhile, make the icing; in a small bowl, whisk together confectioners sugar, lemon juice, and cream until smooth. Set aside.

Remove cookies from oven, and spoon jam into the grooves of each strand, dividing jam equally. Return cookies to oven, and bake until lightly golden, 5 to 10 minutes. While cookies are hot, drizzle reserved icing down the length of the cookies. Transfer to a wire rack to cool for 5 minutes.

While cookies are still warm, cut at a 45-degree angle into 1-inch lengths. Let cool completely. When frosting is set, transfer to an airtight container and store in a cool place.

This recipe yields about 5 dozen cookies.

Yield: 5 dozen

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