Raspberry Strippers

Ingredients

• 0.3 cup apricot preserves 
• 0.3 teaspoon double-acting baking powder 
• 2 tablespoons cornstarch 
• 1 large egg whites 
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 2 teaspoons juice of lemon fresh
• 0.5 cup powdered sugar 
• 0.3 teaspoon salt 
• 5 tablespoons stick margarine softened
• 0.3 teaspoon vanilla extract 
• 1.5 teaspoons vanilla extract 

Equipment

• baking sheet
• oven
• knife
• whisk
• blender
• wooden spoon
• measuring cup
• cutting board

Directions

1. Preheat oven to 37
2. Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes).
3. Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk.
5. 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.
8. 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.
9. Bake at 375 for 20 minutes or until lightly browned.
10. Remove logs to a cutting board.
11. Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk.
12. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices.
13. Transfer slices to wire racks. Cool completely.