Raspberry Strippers

1/3 c granulated sugar
5 Tbsp butter, softened
1 1/2 tsp vanilla extract
1 egg white
1 c all-purpose flour
2 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 c raspberry or apricot preserves
1/2 c powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract

Beat butter and sugar with mixer on medium speed until well-blended. Add vanilla and egg white; beat well. Combine flour, cornstarch, baking powder and salt; add 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" log. Place logs 3" apart on greased baking sheet. Form a 1/2"-deep indentation down the length of each log using index finger or the end of a wooden spoon. Spoon preserves into indentations. Bake at 375 degrees for 20 minutes or until lightly browned. Remove to a cutting board.

Combine powdered sugar, lemon juice and extract; whisk well. Drizzle icing over warm logs. Immediately cut each log diagonally into 12 slices. Do not separate slice. Cool 10 minutes; separate slices. Cool completely on a wire rack.

NOTES
From Cooking Light.
Untried.