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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 30%
  • Fat: 2.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 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

Preparation

  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.
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