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1
Prepare the Ultimate Cookie Dough and divide it into four equal parts.
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2
Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
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3
Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
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4
Remove one portion of the dough from the refrigerator and knead lightly until it is pliable.
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5
Divide the dough into 2 parts.
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6
Shape each part into a rope about 12 inches long by rolling between your hands and the work surface.
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7
Place ropes on the baking sheet.
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8
Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
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9
Bake for 10 minutes at 350 degrees.
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10
Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat).
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11
Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies.
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12
Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
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13
Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
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14
While the cookies are still warm, cut them diagonally into 1-inch lengths.
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15
Drizzle with the frosting.
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16
Cool completely before removing from the pan or from the parchment paper.
