ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry Strippers

Yield 2 dozen (serving size: 1 cookie)
Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze.

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

Nutrition Information

  • calories 75
  • caloriesfromfat 30 %
  • fat 2.5 g
  • satfat 1.5 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 0.7 g
  • carbohydrate 12.4 g
  • fiber 0.2 g
  • cholesterol 6 mg
  • iron 0.3 mg
  • sodium 56 mg
  • calcium 4 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.)

  3. 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.

  4. 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.