LernerCohen Healthcare
Recipe of the Week
February 11th — February 15th 2008
Raspberry Strippers (A Valentine’s Treat!)
Yield:    2 dozen; serving size: I cookie
•    1/3 cup granulated sugar
•    5 tablespoons butter, softened
•    I 1/2 teaspoons vanilla extract
•    1 large egg white
•    1 cup all-purpose flour
•    2 tablespoons cornstarch
•    ¼ 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
•    ¼ teaspoon almond or vanilla extract

Preheat oven to 375°. Beat granulated sugar and butter with a mixer at medium speed until well blended. 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 last, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.) Turn dough onto 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. Coot completely.

Nutrition Facts Per Serving
Calories:    75
Protein:    O.7g
Carbohydrates: 12.4 g
Total fat: 2.5g
Saturated Fat: 1.5 g
Fiber: 0.2 g
Cholesterol: 6 mg
Sodium: 56mg

Brought to you by: Gretchen Heggerick, MSRD
www.cookinglight.com.