RASPBERRY STRIPPERS Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze. 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

Preheat oven to 375°F.

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 preserved into the center. Bake at 375°F 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.

Makes 12 dozen.

1 Serving - 1 Cookie: Calories: 75 (Cal. from fat: 30%), Fat: 2.5g (Saturated: 1.5g), Cholesterol: 6mg, Sodium: 56mg, Carbohydrate: 12.4g, Protein: 0.7g.

[Cooking Light, December 2000]