Ingredients for Raspberry Strippers
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter
- Vanilla Extract
- 1 large egg white
- All Purpose Flour
- 1/4 cup (30g) cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Raspberry Preserves
- 1 cup (100g) powdered sugar
- Fresh Lemon Juice
- 1/2 teaspoon almond extract
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How to Make Raspberry Strippers
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 1 1/2 teaspoons vanilla extract and 1 large egg white until well combined.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (30g) cornstarch, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and divide it in half.
- Roll each half into a 12-inch log.
- Place the logs 3 inches apart on the prepared baking sheet.
- Using your finger or the end of a wooden spoon, create a 1/2-inch-deep indentation down the length of each log.
- Spoon 1 cup (240ml) raspberry preserves into the indentation.
- Bake for 20-25 minutes, or until the logs are very lightly browned.
- While the logs are baking, whisk together 1 cup (100g) powdered sugar, 1 tablespoon lemon juice, and 1/2 teaspoon almond extract in a small bowl.
- Remove the logs from the oven and immediately drizzle the sugar mixture over them.
- Let the logs cool for 10 minutes before cutting them diagonally into 12 slices.
- Separate the slices and transfer them to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
59g
Fat
15g
Carbs
8g
