Raspberry Strippers

FOUND IT: My sister-in-law directed me to this recipe at myrecipes.com.

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.

Ingredients:

• 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.

Raspberry Clafoutis

FOUND IT: At Stacey Snacks, my new favorite site for finding new recipes to try.

This is a great, easy pastry. Once raspberries are in season, I plan on making this one a lot.

Ingredients:

• 1/2 cup flour
• 1/4 cup sugar, 2 tbsp
• Pinch of salt
• 3 eggs
• 3 tbsp melted unsalted butter
• zest of a lemon
• 1/4 cup milk + 2 tbsp
• 1 pint raspberries
• powdered sugar

Combine flour, sugar and salt in a medium bowl. Whisk in eggs, butter and lemon zest, whisking until combined. Add milk and whisk until smooth, a minute or two.

Pour into a nine inch pie plate, then distribute raspberries on top. Bake at 350 for 30 minutes, or until it's set in the middle and browning around the edges. It usually takes a little longer than that in my oven - sometimes as much as ten minutes.

Let cool a little, sprinkle with powdered sugar and serve.

Oatmeal Raspberry Bar Cookies

FOUND IT: On Cooks.com

I was recently given some raspberries from the first picking of the season, then needed a recipe to make some kind of dessert for a barbecue. This one was pretty easy and not bad.

Ingredients:

1/2 c. butter, soft
1/2 c. light brown sugar
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. fruit only seedless raspberry jam (I used a cup of fresh raspberries in the food processor, and didn't remove the seeds)

Line an 8 inch square pan with aluminum foil and then spray the foil with cooking spray or butter. Mix all the ingredients together, except the raspberries. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the fruit to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes at 350 and allow to cool on a wire rack before cutting.