Sunday, January 20, 2008

Raspberry Strippers - Fruit Filled Cookie Tray-

If you like fruit filled cookies, this tray is for you!

This is just one of many cookie trays that I made for Christmas! It consists of bars, cookie slices and cookies filled with different kinds of fruit. It is one of my favorites.

Starting from the bottom middle going clockwise are Coconut Macaroons, Italian Prune Slices, Raspberry Strippers, Fig Slices, more Raspberry Strippers and in the middle, my mom's Apricot Squares.

The Raspberry Strippers were a new addition to my cookie repetaur. It got the recipe from Cooking Light magazine. They were super scrumptious. Unfortunately, I forgot to take a close up photo of this particular cookie, but you can see it has a lot of raspberry filling on the top. Even though it is supposed to be a lighter cookie, it was really delicious. It is made with butter, just a bit less than its cousin recipe (Raspberry Thumbprint cookies).

Raspberry Strippers
by Cooking Light, December 2000

cup granulated sugar
tablespoons butter or stick margarine, softened
1 1/2
teaspoons vanilla extract
large egg white
cup all-purpose flour
tablespoons cornstarch
teaspoon baking powder
teaspoon salt
Cooking spray
cup raspberry or apricot preserves
cup powdered sugar
teaspoons fresh lemon juice
teaspoon almond or vanilla extract

Preheat oven to 375°.

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.)

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.

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.

Yield: 2 dozen (serving size: 1 cookie) Nutritional Information: CALORIES 75(30% from fat); FAT 2.5g (sat 1.5g,mono 0.7g,poly 0.2g); PROTEIN 0.7g; CHOLESTEROL 6mg; CALCIUM 4mg; SODIUM 56mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 12.4g


Anonymous said...

A bunch of cookies oh my,trying all of them it was a job itself,let mi tell you I could choose they all delicious.bambnola

Jen said...

those raspberry ones
rocked my world..

Annie said...

Bambola, I'll take that job anyday.

Jen, Glad I could shake things up a little for you!

Emily said...

All of your cookies look scrumptious.
I love the name, raspberry strippers.
That's a daring name for Cooking Light.

Hey, one of my recipes is in the newest issue of Cooking Light. Do you subscribe?

Annie said...

Wow congratulations! I did subscribe last year, but I didn't renew. What issue is it in? And what recipe is it? I might get the annual next time.

Cakespy said...

Pretty evil, making me scroll past that salad to get to this. ;-)

cube said...

Your blog always makes me hungry when I visit.

Emily said...

Oh, I found it online. Here it is:

Guess you don't have to buy the magazine. Save a few bucks.

Annie said...

Em, I am so excited to try it. I love coconut and I love using coconut milk in my recipes. I gives everything such a great flavor, and it's not overpowering.