My Husband’s Favorite Christmas Cookie

Raspberry StrippersToday, I’m breaking the rule that my husband set forth upon me when I started this blog of mine. His stern warning came in the form of this: “Do not blog about me.”

Okay, my darling, I won’t blog about you.

However, I will blog about your favorite cookie.

Cookies are fair game, right?

Of course they are! And because we all tend to watch our weight, we still deserve something sweet and delicious.

These low-calorie Raspberry Strippers have been a Christmas tradition for years now. I found the recipe years ago in my Cooking Light magazine, and have been making them ever since (sometimes even when it’s not Christmas).

Plus, it’s a bonus that they have a great name.

So, here’s the delectable recipe:

Raspberry Strippers

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. 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.)

Step 3

Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. 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. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.

Step 4

Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.

 

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