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Raspberry Strippers
Yield: Makes 2 dozen cookies
Ingredients
| 1/3 |
cup |
granulated sugar
|
|
|
| 5 |
tablespoons |
butter or stick margarine, softened
|
|
|
| 1 1/2 |
teaspoons |
vanilla extract
|
|
|
| 1 |
|
large egg white
|
|
|
| 1 |
cup |
all-purpose flour
|
|
|
| 2 |
tablespoons |
cornstarch
|
|
|
| 1/4 |
teaspoon |
baking powder
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
|
|
Cooking spray
|
|
|
| 1/3 |
cup |
raspberry or apricot preserves
|
|
|
| 1/2 |
cup |
confectioners' sugar
|
|
|
| 2 |
teaspoons |
fresh lemon juice
|
|
|
| 1/4 |
teaspoon |
almond or vanilla extract
|
|
|
Directions:
Preheat oven to 375 degrees.
Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended (dough will be stiff).
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log, using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375 degrees for 20 minutes or until lightly browned. Remove logs to a cutting board.
Combine confectioners' sugar, lemon juice and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
Source: Cooking Light, December 2000
Please note that some ingredients and brands may not be available in every store.
Fayette Shop and Save Recipes
https://2464.awgweb.com/Recipes/Detail/4272/Raspberry_Strippers