Raspberry Strippers
Ingredients
- 1/3 cup granulated sugar ⓘ
- 5 tablespoons butter (melted) ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 large egg white ⓘ
- 1 cup all-purpose flour ⓘ
- 2 tablespoons cornstarch ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1/3 cup raspberry preserves ⓘ
- 1/2 cup powdered sugar
- 2 teaspoons fresh lemon juice ⓘ
- 1/4 teaspoon almond extract (or vanilla) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
937
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).