Preheat oven to 350℉ degrees.

In a large bowl, cream together butter and sugar. Blend in egg and vanilla.

In a medium bowl, mix together flour, baking powder and salt. Gradually add dry ingredients slowly into creamed mixture, until well blended. Divide dough into four equal portions and chill for 30 minutes.

Baking, Filling and Icing

Shape each hunk of dough into a 10 inch long by 2 1/2 inch wide log. Place 2 inches apart on well greased or lined with parchment paper.

Make a 1/2 in depression down the center of each log. Bake for 10 minutes, or until soft set. (Air bake pans may take a bit longer.)

While cookies are baking, place the jam into a plastic zipper bag with about 1/8″ cut off one corner. You can also use a pastry bag with a #4 or #5 round tip. This makes it much easier to put the “ribbon” in the raspberry ribbon cookies.

Remove pan from oven, deepen the depression in each log, if needed. (The dough rises during baking.) You can use a chopstick or wooden spoon handle for this.

Using the baggie or pastry bag, squirt the jam into the depression. If you have all four logs baking at once, it’s easier to divide the jam evenly.

Return pan to oven and bake 10-15 minutes longer or until lightly browned. Cool for two minutes. Remove to a cutting board.

(If you’ve used parchment paper, just slide the paper onto the board. It’ll make cleanup much easier.) Cut into 3/4 in slices.

In a small bowl, combine glaze ingredients until smooth. Drizzle sugar glaze over warm cookies. Cool completely on wire racks. Yields about five dozen cookies.