Low Fat Raspberry Cookies

Let me start off by saying that these cookies were originally named
“Raspberry Strippers.” 

I couldn’t call them that without laughing (how mature), so I changed their name.

Just had to share that.

So anyway, here they are:

I’ve made these cookies many times, and they never disappoint.

They are easy to make, bite-sized, and yummy!

They’re also low fat, which makes them even more appealing (at least to me).

I thought I was finally done with the craziness of the holidays, but now it’s time to get ready for New Year’s Eve!

We eat lots of appetizers for New Year’s Eve (or hors d’oeuvres if you want to sound fancy), so small cookies would be fun, too!

OK, I’m not saying big cookies aren’t fun.

All cookies are fun.

But I was just trying to make a point.

Never mind…  go make these cookies! 

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Low Fat Raspberry Cookies (adapted from Cooking Light)

• 1/3 cup granulated sugar
• 5 tablespoons butter, 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 preserves (I use jam instead)
• 1/2 cup powdered sugar
• 2 teaspoons lemon juice
• 1/4 teaspoon almond extract

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.

In a separate bowl, 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 your 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.

Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes.

Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over logs.

Transfer slices to wire racks. Cool completely.

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