Raspberry Sticks
Ingredients
- Cookies ⓘ
- 1 cup butter, softened ⓘ
- 1/2 cup shortening ⓘ
- 1 cup sugar ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 teaspoon salt
- 3 1/2 cups flour ⓘ
- 2/3 cup seedless raspberry preserves
- 1/4 cup dried apricot, minced ⓘ
- 1 teaspoon finely shredded orange peel ⓘ
- Icing ⓘ
- 1 (12 ounce) package white chocolate chips ⓘ
- 2 tablespoons shortening ⓘ
Instructions
- In a large mixing bowl, beat butter and 1/2 cup shortening. Add sugar, vanilla, and salt. Beat until well combined.
- Beat in flour. Knead dough together until well blended and shape into a ball. Set aside.
- Combine preserves, apricots, and orange peel.
- Divide dough in half. Roll each half between pieces of wax paper to a 6x12 inch rectangle. Remove top wax paper.
- Spread preserve mixture lengthwise on half of each rectangle of dough, to within 1/2 of edges. Fold dough over filling and seal edges. Use the wax paper to invert onto a greased cookie sheet and use fork tines to reseal edges.
- Bake at 375°F for 20-25 minutes. Cool on cookie sheet on a wire rack.
- When cool, cut each square of dough into 3/4 inch wide sticks. Put sticks on the cookie sheet and bake at 375°F for 8-10 minutes or until crisp. Cool on a wire rack.
- In a microwave-safe bowl, microwave the white chocolate chips and 2 tablespoons shortening for 2 minutes or until melted, stirring twice. Dip cookies in this mixture, then in decorating sugar. Cool on waxed paper.
Nutrition & Diet Analysis (per serving)
915
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).