Raspberry Strippers

If you know me, you probably think I came up with the title of this post all on my own.....but I didn't!  Nope, I can't take credit for it.  It's all by Cooking Light this week for my 'Best of the Web'.  And the best part.....not a whole lotta guilt with these.

These Raspberry Strippers look irresistible, don't they?!!  I could do these for breakfast, for sure.

photo and recipe by Cooking Light


Raspberry Strippers

Amount per serving

·         Calories: 75

·         Calories from fat: 30%

·         Fat: 2.5g

Ingredients
1/3 cup granulated sugar

·         5 tablespoons butter or stick margarine, softened

·         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

·         Cooking spray

·         1/3 cup raspberry or apricot preserves

·         1/2 cup powdered sugar

·         2 teaspoons fresh lemon juice

·         1/4 teaspoon almond or vanilla extract

Preparation

1.       Preheat oven to 375°.

2.    

            Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). 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.)

3.      

        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 cooking spray. 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 lightly browned. Remove logs to a cutting board.

4.    

       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.