Raspberry Strippers

Source: Cooking Light

Yield: 2 dozen cookies

Rating: Untested

Ingredients

• 1/3 c. granulated sugar
• 5 T. butter or stick margarine, softened
• 1 ½ tsp. vanilla extract
• 1 large egg white
• 1 c. all-purpose flour
• 2 T. cornstarch
• ¼ tsp. baking powder
• ¼ tsp. salt
• non-stick cooking spray
• 1/3 c. raspberry or apricot preserves
• ½ c. powdered sugar
• 2 tsp. fresh lemon juice
• ¼ tsp. almond or vanilla extract

Directions

• Beat granulated sugar and butter in a mixer at medium speed until well-blended (about 5 minutes). Add 1 ½ tsp. vanilla and egg white; beat well.
• In a separate bowl, combine flour, cornstarch, baking powder, and salt, stirring well with a whisk.
• Add flour mixture to sugar mixture, stirring until well-blended. (The 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 non-stick cooking spray.
• Form a ½-inch-deep indentation down the length of each log using an index finger or the end of a wooden spoon. Spoon preserves into the indentation. Bake at 375 degrees F 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.

Notes

• 75 cal, 2.5g fat, protein 0.7g, carb 12.4g, chol 6mg, sodium 56mg