Raspberry Strippers Recipes

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.

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 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.