Raspberry Strippers Recipes

RASPBERRY ALMOND STRIPS

Steps:

• Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.

RASPBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C).
• Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

RASPBERRY JAM STRIPS

Steps:

• In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)
• Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide. Make indentation down center of each with handle of wooden spoon. Fill with 1 measuring tablespoon jam. Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes.
• Stir together glaze ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces.

RASPBERRY STRIPPERS

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.