Freshen Up Friday

What could refresh you more on a Friday than a buttery, flaky shortbread cookie filled with jam? How about one that is also low in fat and calories, but doesn’t taste like it?

They’re also really quick to whip up! I had these cooling in 30 minutes or less!

Here you go…

These are called “Raspberry Strippers” simply because they are baked in long logs and then cut into strips. The recipe comes from my Cooking Light site that I love! You can, of course, use any flavor of jam that you like. I made Apricot and they were yummy!

They are drizzled with a confectionery sugar glaze after coming out of the oven, then they’re sliced and left to cool ten minutes (if you can wait that long!)

Photo from Cooking Light’s site

Ingredients

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

Preparation

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.

To make the place for the jam, I took a wood meat mallet and pulled the pounder off the end of the wooden handle,then I took the round handle and pressed it into the dough to make a trough.

Like this…