So I guess you might be wondering about the name of these cookies? Well it all began yesterday when I got a phone call around lunch time from my younger sister who works as a lifeguard. She sounded upset as she told me she had just performed her first rescue. Apparently, one of the children from a day camp had wandered into the deep end of the pool and ended up flailing around trying to keep his head above the water. My sister saw him in a matter of seconds and screamed for the pool to be evacuated before jumping in to pull him to the side of the pool. As you can imagine she was slightly shaken up by the incident. However, the rest of the family couldn’t be more proud of her.

So while she was working today, I decided to make her a batch of raspberry jam cookies (one of her favorites), to acknowledge her job well done. These are not an adapted recipe but it is one I have made variations of several times with great success. They transport really well and at about 70 calories a piece you can eat two and not break the calorie bank.

Save a Life Rasberry Jam Cookies (from Cooking Light Magazine)

  • 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
  • Cooking spray
  • 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°.

  1. 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.)
  2. 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(I used parchment paper because you have to move them off the cookie sheet while they are still uncut). 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 board.
  3. 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.

The original recipe is located here: http://www.myrecipes.com/recipe/raspberry-strippers-10000000223460/

These cookies are really decadent tasting and have the nice buttery aftertaste that you would expect from a good shortbread. I have used apricot/raspberry/blueberry jam and all have been delicious, just make sure you use a good quality jam because it makes a huge difference.

Question of the Day: Do you have a go-to cookie recipe that you make when you are sad/grouchy or are just craving a warm batch of homemade anything? I know for me personally I adore monster cookies, which are basically peanut butter cookies chock full of chocolate chips and M&M’s. Definitely not a recipe to be posting on a blog about healthier foods 😉

Advertisements