Prep 30 mins
Cook 20 mins
From Cooking Light. Very easy, looks fancy!
- 1⁄3 cup granulated sugar
- 5 tablespoons butter (melted)
- 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
- 1⁄3 cup raspberry preserves
- 1⁄2 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1⁄4 teaspoon almond extract (or vanilla)
- Preheat oven to 375°.
- Melt butter, mix in granulated sugar.
- 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 lined with parchment paper.
- 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 very lightly browned. (err toward too little brown vs. too much).
- Remove logs to a cutting board.
- 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.
- Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
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.)