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Raspberry Strippers




Source of Recipe


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Recipe Introduction


Consider these treats a modification to the traditional thumbprint cookies. These butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze. Need we say more?





List of Ingredients




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
1/3 cup granulated sugar
5 tablespoons butter, softened
1/4 teaspoon almond or vanilla extract



Recipe



INSTRUCTIONS:

1. Preheat oven to 375 degrees.

2. 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.)

3. 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.

4. 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.



NUTRITIONAL INFO:
calories: 75 carbohydrates: 12.4 g cholesterol: 6 mg fat: 2.5 g sodium: 56 mg protein: 0.7 g calcium: 4 mg iron: 0.3 mg fiber: 0.2 g

YIELD:
2 dozen (serving size: 1 cookie)