A Raspberry Stripper that is. Shame on you for thinking I was speaking of anything but food! Really! You know me better than that!
Raspberry Strippers came to my attention several years ago in an issue of Cooking Light magazine. The cookies are pretty, oddly shaped (this is a good thing) and a blend of pastry, jam and icing. Quite a blend, I’d say. Imagine a bite of fruit tart in each mouthful. A jam-filled thumbprint cookie in an easy to make form.
Making Raspberry Strippers is similar to making biscotti. Form a log, bake, then cut into bias pieces. The difference, of course if that Strippers are only baked once and then iced with a drizzle of confectioners’ sugar glaze. The fact that the cookies are baked in a log form makes for simple forming. A sharp chef’s knife makes cutting them a breeze. Viola! Multiple cookies from a simple baking. Bar cookies, please step aside.
Raspberry isn’t the only flavor with which to fill your Strippers. The orginal recipe called for Apricot, but I favor a darker flavor. Cherry or blackberry would be nice. Especially for Valentines’ celebrations.
These little jewels will be grabbed up off a cookie tray in no time flat. Pair them with something chocolate and something with nuts to round out the dessert offering. Pecan pie bars would make a perfect accompaniment, as would my no-fail brownies.
I’ve adapted the recipe a bit, but just like any sweet – moderation is the key. Yeah, right! If you can moderate the amount of the raw dough you eat, you may have enough cookies to share with your family! It seems a waste to make less than a double batch, but for those of you with smaller families or those cooking for just 1 or 2, I’ve left the recipe as I found it, making about 2 dozen cookies. Just the right amount for me.
- 1/3 cup unsalted butter
- 1/3 cup sugar
- 1 1/2 tsp pure vanilla extract
- 1 egg white (if doubling the recipe, use 1 whole egg)
- 1 cup flour
- 2 Tbls cornstartch
- 1/4 tsp baking powder
- 1/4 tsp salt
- Icing – see below
Preheat the oven to 375.
In a medium bowl, mix the butter and sugar until light with a hand mixer. Add the vanilla and egg and mix until fluffy. Whisk together the dry ingredients and add to the butter mixture in one dump. Using the electric mixer, blend until the dough comes together. Remove the cookie dough from the bowl and divide into two ‘lumps’. On an unfloured counter top or wooden dough board, roll each half of the dough into a log. Each should be about 12″ long. Place the logs on a parchment lined baking sheet. Using your thumb, press a trench along the log from end to end. You’ll want to stop about 1/2″ before you get to each end of the log so as to contain the jam. Using a teaspoon, fill the trench with the jam of choice. The jam should not quite come to the top edge of the cookie log, but stay securely inside the ‘dam’ formed by the dough.
Bake the cookies for about 15 minutes, or until nicely browned. Remove from oven and cool. Using a chef’s knife, cut diagonally into 3/4″ slices, about 12 cookies per log. I ususally cut the ends of the logs off and eat them immediately, after all they have not jam in them, and look unsightly next to the other ‘perfect’ cookies.
Mix together 1 Tbls melted butter, 2 Tbls milk, cream or orange or lemon juice until smooth. Add enough powdered sugar (2/3 cup or so) to make a drizzling icing/glaze. Whisk until smooth, then drizzle over the cookies.