Best 4 Raspberry Strippers Recipes

RASPBERRY STRIPPERS

Steps:

• Preheat oven to 375°.
• Melt butter, mix in granulated sugar.
• 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 lined with parchment paper.
• 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 very lightly browned. (err toward too little brown vs. too much).
• Remove logs to a cutting board.
• Just before removing logs from oven, combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs after removing from oven.
• Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.

RASPBERRY CRISP

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

HINDBAERSNITTER (DANISH RASPBERRY SLICES)

Steps:

• Prepare the dough: In a medium bowl, toss together the butter and flour. Using a pastry cutter (or your fingertips), rub the butter bits into the flour until the mixture resembles cauliflower rice. Stir in the confectioners' sugar and salt. (The mixture will look like very finely crumbled Parmesan at this point.)
• In a small bowl, whisk together the egg and vanilla extract. Stir into the dough - or use a pastry cutter to integrate it - just until the mixture is smooth. (It may look like the mixture needs more liquid, but the butter and egg should suffice.) Take your hands and squeeze the dough a few times just until it comes together and appears fully hydrated (no dry white spots). Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight) before using.
• Heat the oven to 350 degrees. Divide the chilled dough into two equal portions (each about 350 grams). Cut parchment paper to line two large baking sheets, plus a third piece of similar size to help roll out the dough. Working on one sheet of parchment at a time, roll out each portion of dough, sandwiching it between the extra sheet of parchment for ease, until roughly 10 inches wide, 12 inches long and a scant 1/4-inch thick. (Expanding the dough evenly requires even pressure applied to your rolling pin. If your dough is expanding in the wrong direction, trim outside portions and move the trimmed portion to a more desired central position, "gluing" it in place with your fingertips.) Prick each slab of dough all over with a fork to prevent them from puffing.
• Using the parchment paper to lift the dough, transfer each to a large baking sheet. Bake both until lightly golden, about 15 to 20 minutes. Transfer baking sheets to wire racks to cool, about 15 minutes.
• Once the cookies have cooled, spread one of them with the jam until evenly coated. Carefully set the other crust on top, pressing gently to adhere.
• Prepare the frosting: In a medium bowl, combine the confectioners' sugar with 2 tablespoons hot water; whisk to combine. The mixture should be as thick as loose honey; add additional hot water by the teaspoonful if needed to achieve the desired consistency. Drizzle on top of the pastry, spreading all the way to the edges in an even layer.
• Sprinkle immediately with dried raspberries or sprinkles. (The frosting can firm up fairly quickly, so you'll want to garnish it while the toppings can still stick.) Let sit until the frosting firms up, about 1 hour.
• Using a sharp knife, trim the edges of the pastry to form clean lines. (Reserve those to snack on.) Cut into squares or rectangles, in any size you fancy. Raspberry slices will keep a few days, covered, at room temperature - or in the refrigerator, if the weather is balmy (though they are best enjoyed at room temperature). If layering them for storage, separate each layer with parchment or wax paper to protect the frosting.

RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.