Raspberry Strippers

By sheilaolim

Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze.

Nutritional Information
Calories:75 (30% from fat)
Fat:2.5g (sat 1.5g,mono 0.7g,poly 0.2g)
Protein:0.7g
Carbohydrate:12.4g
Fiber:0.2g
Cholesterol:6mg
Iron:0.3mg
Sodium:56mg
Calcium:4mg

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 powdered sugar
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon almond or vanilla extract

Details

Servings 2

Preparation

Step 1

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 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° 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.