Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Yield: 5 dozen cookies
- 2 cups flour
- 1/2 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated lemon peel
- 1/2 cup (1 stick) margarine or butter
- 1/4 cup KaroŽ Light Corn Syrup
- 1/2 cup seedless raspberry preserves
- 1/3 cup finely chopped walnuts
- 2/3 cup powdered sugar
- 1 tablespoon milk
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- Preheat oven to 350°F. Combine flour, sugar, baking soda, cinnamon and lemon peel in large mixing bowl; set aside.
- Heat margarine and corn syrup in small saucepan over low heat until margarine melts. Pour over flour mixture; stir until thoroughly blended.
- Divide dough into five equal pieces. Pat each piece of dough into a 14 x 1-inch rope on a large ungreased cookie sheet.
- Combine raspberry preserves and walnuts. Make a depression down the center of each rope; fill with preserve mixture, mounding slightly.
- Bake 12 to 15 minutes or until lightly browned. Remove from oven and cut diagonally into 1-inch wide slices.
- In small bowl stir confectioners sugar and milk until smooth. Drizzle over warm cookies. Cool on wire racks. Store in an air-tight container.
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