1/3 c. sugar
5 T. butter
1 ½ tsp vanilla
1 large egg white
1 c. flour
2 T. cornstarch
¼ tsp baking powder
¼ tsp salt
1/4 c. raspberry or apricot preserves
½ c. powdered sugar
2 tsp fresh lemon juice
¼ tsp almond or vanilla extract
Milk, if needed
Preheat oven to 375º.
Beat sugar and butter until well-blended. Add 1 1/2 teaspoons vanilla and egg white; beat well. Combine flour, cornstarch, baking powder, and salt. Add flour mixture to sugar mixture, beating until well-blended. (Dough will clean the sides of the mixing bowl and form a ball.)
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12” log. Place logs 3” apart on a baking sheet coated with cooking spray. Flatten slightly. Form an indentation down the length of each log using an index finger or end of a wooden spoon. Spoon 2 T. preserves down the center of each log.
Bake at 375º for 20 minutes or until lightly browned. Cool on rack.
Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Add milk, if needed, to make drizzling consistency. Drizzle icing over cooled logs. After icing is set, slice logs diagonally into ¾”-1” pieces.
Yield: 2 dozen cookies
- A serrated knife works best for slicing the logs.
- I substitute Jules gluten-free flour for regular wheat flour, with no other recipe modifications, and the cookies turn out great.
- Raspberry Strippers freeze very well.
- The original version of this recipe came from Cooking Light magazine.