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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze. 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 |
Directions:
1. Preheat oven to 375°.
2. 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.)
3. 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.
4. 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.
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