December 15, 2011

Raspberry Strip Christmas Cookies

We love these cookies! I've made them every Christmas for about the past 1o years! They're pretty & very simple to make. They have a light, buttery flavor-although they are much healthier than your typical shortbread. I like using lower sugar home made preserves to give them fresh fruit flavor! They're wonderful with a cup of coffee!

1/3 cup sugar
5 tablespoons butter, softened
1-1/2 teaspoons vanilla extract
1 large egg white
1 cup all-purpose flour
2 tablespoons corn starch
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup raspberry, apricot, or any preserve of your choice
1/2 cup powdered sugar
2 teaspoons lemon juice
1/4 teaspoon almond or vanilla extract (the almond is delicious!)

Preheat the oven to 375 degrees. In a large bowl, beat the sugar and butter at medium speed until well blended (about 5 minutes). Add the vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. In another bowl, combine the measured flour, corn starch, 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 onto a lightly floured surface. Divide dough in half. Carefully roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Now form a 1/2-inch-deep indentation down the length of each log using an index finger or the end of a wooden spoon. Spoon the preserves into indentation. Bake at 375 for 20 minutes or until lightly browned. Carefully remove to a cutting board. In a small bowl, combine the powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle the sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices yet.) Cool 10 minutes; separate slices. Transfer slices to wire racks to cool completely. Yield: 2 dozen - adapted from Cooking Light

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