Raspberry Strippers

• 1/3 cup granulated sugar
• 5 tablespoons butter (melted)
• 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
• 1/3 cup raspberry preserves
• 1/2 cup powdered sugar
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon almond extract (or vanilla)

1. Preheat oven to 375u0b0.
2. Melt butter, mix in granulated sugar.
3. Add 1 1/2 teaspoons vanilla and egg white; beat well.
4. Lightly spoon flour into a dry measuring cup; level with a knife.
5. 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.).
6. Turn dough out onto a lightly floured surface. Divide dough in half.
7. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet lined with parchment paper.
8. 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.
9. Bake at 375u0b0 for 20 minutes or until very lightly browned. (err toward too little brown vs. too much).
10. Remove logs to a cutting board.
11. Just before removing logs from oven, combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs after removing from oven.
12. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.

granulated sugar, butter, vanilla, egg white, flour, cornstarch, baking powder, salt, raspberry preserves, powdered sugar, lemon juice, almond

Taken from www.food.com/recipe/raspberry-strippers-266411 (may not work)