Lion House Short Bread Cookies (raspberry sticks)

1 cup butter

3/4 cup sugar

1 egg

1 tsp. vanilla

2 and 1/2 cups flour

1/4 tsp salt

1-2 tbsp of water if needed (I normally don't)

raspberry jam

-Cream butter and sugar together until light and fluffy.

-Add egg and vanilla; beat well.

-Sift salt and flour together; add to creamed mixture a third at a time, mixing well after each addition.

-If dough is too stiff, add 1-2 tbsp. water.

-Wrap dough in plastic wrap and chill in refrigerator for about 1 hour.

-Preheat oven to 375. Cut the chilled dough into 4 pieces. Roll each piece into a rope the length of your cookie sheet (or a bit shorter). Put ropes onto the cookie sheet, side by side. With your finger, make an indentation all the way down the length of each rope. Bake for 10 minutes. Remove from oven and fill the indentation with raspberry jam. Put back into the oven for another 10 to 12 minutes. Place cookie sheet on rack to cool cookies. Cut on the diagonal.