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Raspberry/Apricot Strippers Recipe

   
 

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     Raspberry/Apricot Strippers

Category   Desserts - Breads
Sub Category   None
Servings   24

Ingredients
1/3 cup granulated sugar
5 tbs butter or stick magarine, softened
1½ tsp vanilla extract
1 large egg white
1 cup flour
2 tbs cornstarch
1/4 tsp baking powder
1/4 tsp salt
cooking spray
 
1/3 cup raspberry or apricot preserves
2 tsp fresh lemon juice
1/4 tsp almond extract

Instructions
Preheat oven to 375.
Beat granulated sugar and butter with a mixer at medium speed until well blended (about 5 min). Add vanilla and egg white; beat well. 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 on to a lightly floured surface. Divide dough in half. Roll each portion into a 12 inch log. Place logs 3 inches apart on baking sheet coated with cooking spray. Form a 1/2 inch deep indentation down the length of each log unsing an index finger or end of a wooden spoon. Spoon preserves into the center. Bake for 20 min 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. Immediaterly cut each log dagonally into 12 slices (Do not seperate slices). Cool 10 min; seperate slices. Transfer slices to wire racks. Cool completely.


Originally Submitted
2/15/2010





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