Danish Raspberry Ribbons

1 cup (2 sticks) butter, room temperature

½

cup granulated sugar

1 large egg

3 tablespoons milk, divided

¼

teaspoon almond extract

3 teaspoons vanilla extract, divided

2⅔

cups all-purpose flour

6 tablespoons seedless raspberry jam

½

cup powdered sugar

With a stand mixer, beat butter and sugar until fluffy; add 2 tablespoons milk, almond extract and 2 teaspoons vanilla and beat until well combined.

Gradually add 11/2 cups flour; beat at low speed until well blended. Stir in enough remaining flour with spoon to form stiff dough. Shape into disc; wrap in plastic and refrigerate until firm, at least 30 minutes.

Heat oven to 375 degrees.

Cut dough in 6 equal pieces. Wrap and return three pieces to refrigerator. With floured hands shape each piece into a 10-inch robe, 3/4-inch thick. Place ropes 2 inches apart on ungreased cookie sheets. Make lengthwise groove 1/4-inch deep down the center of each rope with the handle of wooden spoon or finger. Bake 12 minutes.

Remove from oven and spoon 1 tablespoon jam into each groove; return to oven and bake 5-7 minutes longer or until light golden brown. Cool 15 minutes on cookie sheet. Repeat with remaining dough.

For glaze: Combine powdered sugar, remaining milk and vanilla; stir until smooth. Drizzle over strips; let stand 5 minutes to dry. Cut at 45-degree angle into 1-inch slices. Cool completely on racks. Store between sheets of waxed paper.

Makes about 51/2 dozen.

Cook's note: You may substitute apricot jam if desired.