Raspberry Sticks

• Cookies
• 1 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 1/2 cups flour
• 2/3 cup seedless raspberry preserves
• 1/4 cup dried apricot, minced
• 1 teaspoon finely shredded orange peel
• Icing
• 1 (12 ounce) package white chocolate chips
• 2 tablespoons shortening
• 2 tablespoons red and green decorator sugar

1. In a large mixing bowl, beat butter and 1/2 cup shortening. Add sugar, vanilla, and salt. Beat until well combined.
2. Beat in flour. Knead dough together until well blended and shape into a ball. Set aside.
3. Combine preserves, apricots, and orange peel.
4. Divide dough in half. Roll each half between pieces of wax paper to a 6x12 inch rectangle. Remove top wax paper.
5. Spread preserve mixture lengthwise on half of each rectangle of dough, to within 1/2 of edges. Fold dough over filling and seal edges. Use the wax paper to invert onto a greased cookie sheet and use fork tines to reseal edges.
6. Bake at 375u0b0F for 20-25 minutes. Cool on cookie sheet on a wire rack.
7. When cool, cut each square of dough into 3/4 inch wide sticks. Put sticks on the cookie sheet and bake at 375u0b0F for 8-10 minutes or until crisp. Cool on a wire rack.
8. In a microwave-safe bowl, microwave the white chocolate chips and 2 tablespoons shortening for 2 minutes or until melted, stirring twice. Dip cookies in this mixture, then in decorating sugar. Cool on waxed paper.

cookies, butter, shortening, sugar, vanilla, salt, flour, seedless raspberry preserves, apricot, orange peel, icing, white chocolate chips, shortening, red and

Taken from www.food.com/recipe/raspberry-sticks-268207 (may not work)