These cookies might look complicated, but they're quick and easy. Also, the ingredient list is pretty easy: I was able to make them with stuff I had on hand.
- 1/3 cup sugar
- 5 tbsp butter, softened
- 1 1/2 tsp vanilla
- 1 egg white
- 1 cup flour
- 2 tbsp cornstarch
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup raspberry preserves (I used peach. Almost anything would probably work.)
- 1/2 cup powdered sugar
- 2 tsp fresh lemon juice (the juice of one small lemon)
- 1/4 tsp almond or vanilla extract
Beat sugar and butter until well combined. Add the vanilla and egg white and mix again, until well combined.
In another bowl whisk flour, cornstarch, baking powder and salt together. Combine with the wet ingredients and mix until stiff dough forms.
Lightly flour a work surface and your hands, and turn the dough out onto the surface. Form the dough into three 12 inch long logs, and place them on a greased cookie sheet. Form a 1/2 inch indentation with your finger or a wooden spoon the full length of the logs, then fill the indentation with the raspberry preserves.
Bake at 375 for 20 minutes or until lightly browned. While they're still warm, combine the powdered sugar, lemon juice and vanilla/almond extract, and drizzle it over the logs. Slice the logs into 1 inch slices immediately, but let them cool for about 10 minutes before you separate them.