Best Raspberry Strippers Recipes

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RASPBERRY STRIPPERS



Raspberry Strippers image

Make and share this Raspberry Strippers recipe from Food.com.

Provided by Kayelem

Categories     Dessert

Time 50m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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 Facts : Calories 154.5, Fat 4.9, SaturatedFat 3.1, Cholesterol 12.7, Sodium 106.2, Carbohydrate 26, Fiber 0.4, Sugar 14.9, Protein 1.5

RASPBERRY STRIPPERS



RASPBERRY STRIPPERS image

Categories     Cookies     Fruit     Dessert     Christmas

Yield 2 Dozen

Number Of Ingredients 13

1/3 c granulated sugar
5 Tbs butter or stick margarine, softened
1 1/2 tsp vanilla extract
1 large egg white
1 c all-purpose flour
2 Tbs cornstarch
1/4 tsp baking powder
1/4 tsp salt
Cooking spray
1/3 c raspberry or apricot preserves
1/2 c powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract

Steps:

  • Preheat oven to 375. Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 tsp 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 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. 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.

RASPBERRY STRIPPERS



Raspberry Strippers image

How to make Raspberry Strippers

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 375°.
  • 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.)
  • 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.
  • 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.

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