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

Add To

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.