Ingredients for Raspberry Sticks
- 1 cup (2 sticks) unsalted butter, softened
- Shortening
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- Seedless Raspberry Preserves
- Dried Apricot
- 1 tablespoon finely grated orange peel
- 1 cup white chocolate chips
- Decorator Sugar
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How to Make Raspberry Sticks
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, cream together the softened butter, shortening, and sugar until light and fluffy.
- Beat in the vanilla extract and salt.
- Gradually add the flour, beating until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead briefly until it forms a smooth ball.
- Divide the dough in half. Wrap each half in plastic wrap and refrigerate for at least 30 minutes.
- In a small bowl, combine the raspberry preserves, chopped apricots, and orange zest.
- On a lightly floured surface, roll out each half of the dough between two sheets of parchment paper into a 6x12 inch rectangle.
- Remove the top sheet of parchment paper.
- Spread half of each rectangle with the raspberry preserve mixture, leaving a 1/2-inch border.
- Fold the dough over the filling and press edges to seal.
- Carefully invert the dough (using the parchment paper) onto a greased baking sheet. Use a fork to crimp the edges.
- Bake for 20-25 minutes, or until lightly golden brown.
- Let the bars cool completely on the baking sheet.
- Once cool, cut each rectangle into 3/4-inch wide sticks.
- Arrange the sticks on a baking sheet and bake for an additional 8-10 minutes, or until crisp and golden.
- Let the sticks cool completely on a wire rack.
- In a microwave-safe bowl, melt the white chocolate chips and shortening in 30-second intervals, stirring until smooth.
- Dip each stick in the melted chocolate and then in the decorating sugar.
- Place the dipped cookies on wax paper to set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
36g
Fat
17g
Carbs
5g
