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Raspberry Strippers

Source of Recipe


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List of Ingredients



• 1/3 cup granulated sugar
  
• 5 Tbsp butter, softened
  
• 1-1/2 tsp vanilla extract
  
• 1 large egg white
  
• 1 cup all-purpose flour
  
• 2 Tbsp cornstarch
  
• 1/4 tsp baking powder
  
• 1/4 tsp salt
  
• 1/3 cup raspberry (or apricot) preserves
  
• 1/2 cup powdered sugar
  
• 2 tsp fresh lemon juice
  
• 1/4 tsp almond or vanilla extract
  






Instructions



1. Preheat oven to 375 degrees.
   
   
2. Beat granulated sugar and butter with a mixer at high speed until well-blended, about 5 minutes. Add the 1-1/2 teaspoons of vanilla extract and the egg white; beat well.
   
   
3. 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).
   
   
4. 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 baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or the end of a wooden spoon. Spoon preserves into the center.
   
   
5. Bake at 375 degrees for 20 minutes, or until lightly browned. Remove logs to a cutting board.
   
   
6. Combine powdered sugar, lemon juice and 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 for 10 minutes; separate slices.
   
   Transfer slices to wire racks to cool completely.