Posted by: Karen Sat, 21 Feb 2004, at 7:02 a.m.
Think of these as a variation of thumbprint cookies. Vanilla butter cookies are
filled with fruit preserves and drizzled with a powdered sugar glaze.
1/3 cup granulated sugar
5 tablespoons butter or stick margarine, 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
1/3 cup raspberry or apricot preserves
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond or vanilla extract
Preheat oven to 375°.
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. Lightly
spoon flour into a dry measuring cup; level with a knife. 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 an 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
Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk.
Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into
12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer
slices to wire racks. Cool completely.
Yield: 2 dozen