RASPBERRY STRIPPERS

RASPBERRY STRIPPERS image

Yield 2 Dozen

Number Of Ingredients 13

1/3 c granulated sugar
5 Tbs butter or stick margarine, softened
1 1/2 tsp vanilla extract
1 large egg white
1 c all-purpose flour
2 Tbs cornstarch
1/4 tsp baking powder
1/4 tsp salt
Cooking spray
1/3 c raspberry or apricot preserves
1/2 c powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract

Steps:

Preheat oven to 375. Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 tsp 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 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.