Raspberry Strippers
Source of Recipe
Unknown
Yield: 2 dozen
1/3 cup granulated sugar
5 tablespoons 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 powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond or vanilla extract
Preheat oven to 375 degrees. Beat granulated sugar and margarine 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 powdered 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.
1 cookie equals: CALORIES 75 (30% from fat); FAT .9 g (sat 0 g, mono 0.7g, poly 0.2g); PROTEIN 0.7g; CARB 12.4g; FIBER 0.2g; CHOL Trace; IRON 0.3mg; SODIUM 56mg
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