Raspberry Strippers

READY IN: 50mins
Recipe by Kayelem

From Cooking Light. Very easy, looks fancy!

Top Review by tipton38071

These are excellent. This recipe is from Cooking Light December 2000. I have made these for several years. Today I baked a batch and used a whole egg; delicious. Thanks for posting the recipe. (Used Apricot preserves today.)

Ingredients Nutrition


  1. Preheat oven to 375°.
  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 375° 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.

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