Apple Strippers Recipe

I am not exactly sure why these are called strippers. Maybe it's because they are made from strips of dough. Anyway, I have been making these cookies for the holidays with raspberry and apricot jam since I saw the recipe in Cooking Light Magazine in about 2002. I was inspired to do a fall version perhaps because I am still surrounded by apples. This recipe uses the apple butter we made yesterday.

Apple Strippers Recipe

Adapted from Cooking Light Magazine

1/3 Cup Sugar
5 Tbsp Butter, softened
1 1/2 tsp Vanilla Extract
1 Large Egg White
1 Cup All Purpose Flour
2 Tbsp Cornstarch
1/4 tsp Baking Powder
1/4 tsp Salt
Cooking Spray or Parchment Paper
1/3 Cup Apple Butter (or other jam-like product of your choice)
1/3 Cup Powdered Sugar
2 tsp Fresh Lemon Juice
1/2 tsp Almond Extract

Preheat Oven to 375

Beat sugar and butter with a mixer at medium speed until well blended, about 5 minutes. Add the vanilla and egg white, beat well. Combine the flour, cornstarch, baking powder and salt in a bowl. Add the flour mixture to the sugar mixture ans stir until well blended.

Turn the dough onto a lightly floured surface and divide it in two. Roll each half into a log about 12 inches long. Place the logs about 3 inches apart on a cookie sheet or baking pan coated with cooking spray (I used parchment paper instead). Using the handle of a wooden spoon, make a 1/2 inch indentation down the length of each log. Spoon the apple butter into the center. Bake for 20 minutes or until lightly browned. Remove to a cutting board.

Combine the powdered sugar, lemon juice, and almond extract. Stir well with a fork and drizzle over the logs. Cut each log diagonally into 12 slices, but don't pull the slices apart yet. Let rest on the cutting board for 10 minutes, then remove to a wire rack to cool.