Sunday, February 10, 2008

Raspberry Strips


I have been completely neglecting my little baking blog. The things I have been baking have just been some old favorites and a few new things. I also have some recipes saved up so I think I will start there. With Valentine's Day fast approaching I thought these would make a great treat. These were really good and not too sweet either. You can't pass on the glaze though or they will be nothing special (my sister tried making them without it). I love jam cookies too, especially raspberry jam cookies. They make a wonderful bite sized treat.


Raspberry Strips

1/3 cup granulated sugar
5 tablespoons butter or stick margarine, softened
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
Cooking spray
1/3 cup raspberry or apricot preserves
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 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.

7 comments:

Brittany D. Boyce said...

Sistas,
Can you re-invite me to the Sweet Sista blog? I don't remember my password which makes it hard to get on and post!
BTW, those rasberry bars look amazing!

ang said...

Do you have to use preserves?

Anniebanannie said...

You could really use any kind of jam or filling that you would like. The preserves were less lumpy and had a smoother texture.

ang said...

They turned out amazing and were surprisingly not hard! Thanks for sharing!

ang said...

Do you have a recipe for sticky buns?

Anniebanannie said...

I don't have a sticky bun recipe. I've made cinnamon rolls before from my "Sweet dinner roll" recipe, but that's about it.

Shambonies said...

dear sweetsista,
hi my name is stephanie shambaugh and i love this blog.. I have a friend beth vermillion and on day she posted the oatmeal cream pies on her blog and then i made them and they were the best things ever and i make them all the time and i share that recipe with everyong and then i told my friend angie barker about and and she makes things from your blog all the time and loves everything she makes. so i just wanted to thankyou for making such delicious treats!! and shareing the recipes with everyone!! thanks again, Stephanie Shambaugh