RASPBERRY STICKS
Make and share this Raspberry Sticks recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h15m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- In a large mixing bowl, beat butter and 1/2 cup shortening. Add sugar, vanilla, and salt. Beat until well combined.
- Beat in flour. Knead dough together until well blended and shape into a ball. Set aside.
- Combine preserves, apricots, and orange peel.
- Divide dough in half. Roll each half between pieces of wax paper to a 6x12 inch rectangle. Remove top wax paper.
- Spread preserve mixture lengthwise on half of each rectangle of dough, to within 1/2 of edges. Fold dough over filling and seal edges. Use the wax paper to invert onto a greased cookie sheet and use fork tines to reseal edges.
- Bake at 375°F for 20-25 minutes. Cool on cookie sheet on a wire rack.
- When cool, cut each square of dough into 3/4 inch wide sticks. Put sticks on the cookie sheet and bake at 375°F for 8-10 minutes or until crisp. Cool on a wire rack.
- In a microwave-safe bowl, microwave the white chocolate chips and 2 tablespoons shortening for 2 minutes or until melted, stirring twice. Dip cookies in this mixture, then in decorating sugar. Cool on waxed paper.
Nutrition Facts : Calories 129, Fat 7.1, SaturatedFat 3.6, Cholesterol 8.9, Sodium 47.6, Carbohydrate 15.5, Fiber 0.3, Sugar 9.2, Protein 1.1
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