INGREDIENTS

2  cups        all-purpose flour
     1/3  cup       sugar
1/4  teaspoon  baking powder
     3/4  cup       butter
     5 tablespoons  ice water 
         1/2 teaspoon   vanilla extract
     1/4 cup       raspberry preserves, seedless

                             Powdered Sugar Frosting

1 cup         confectioner's sugar -- sifted
     1 tablespoon    to 2 of hot water

          Sift together flour, sugar, baking powder, and 1/2 teaspoons salt.  Cut in butter till mixture resembles coarse crumbs.
  Sprinkle 1tablespoon water and the vanilla over part of the flour mixture.
Gently toss with a fork; push to side of bowl.  Repeat with remaining water, a tablespoon at a time, till all is moistened.  Form into a ball.
  Cover and chill 30 minutes or till easy to handle.Divide dough into quarters.  On a lightly floured surface, roll two of the quarters into 12 x 4 inch rectangles. 
Spread each rectangle with jam.  Roll remaining quarters of dough into 12 x 4 inch rectangles.
  Carefully place a plain rectangle over each rectangle spread with jam.  Trim edges even.  Cut each rectangle into twenty four 4 x 1/2 inch strips.
  Twist each strip twice.
     Shape each strip into a cane on a lightly greased cookie sheet.
Bake in a 375 degree oven for 10 to 12 minutes or till edges are firm and bottoms are light brown.
  Cool on wire rack.
  Place powdered sugar frosting in decorating bag fitted with writing tip.  Pipe frosting on light portions of each cane.

     Powdered Sugar Frosting:

  Stir together confectioner's sugar and enough hot water to make a frosting consistency.