RASPBERRY STRIPPERS

Raspberry Strippers image

Provided by Kayelem

Categories Dessert

Time 50m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 12

1/3 cup granulated sugar
5 tablespoons butter (melted)
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
1/3 cup raspberry preserves
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond extract (or vanilla)

Steps:

Preheat oven to 375°.
Melt butter, mix in granulated sugar.
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 lined with parchment paper.
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 very lightly browned. (err toward too little brown vs. too much).
Remove logs to a cutting board.
Just before removing logs from oven, combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs after removing from oven.
Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.