Raspberry Strippers

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

Yield: 2 dozen (serving size: 1 cookie)

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

Preparation

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.

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