Raspberry Sticks Recipe

Kids love these fun-to-eat raspberry and apricot cookie sticks.

Ingredients

1 cup butter, softened

1 / 2 cup butter

1 cup granulated sugar

1 teaspoon tea. vanilla

3-1/2 cups flour

2 / 3 cup seedless raspberry preserves

1 / 4 cup chopped dried apricots

1 tsp. finely shredded orange

January 12-ounce package. white baking pieces

2 tablespoons soup. shortening

2 tablespoons of soup. Raw sugar Red and green

Directions

1. Preheat oven to 375 degrees F. In a large bowl beat butter and 1 / 2 cup butter 30 seconds. Add sugar, vanilla and 1 / 2 teaspoon salt and beat until smooth. Add flour as you can stir in any remaining flour. Knead the dough into a ball.

2. Filling, combine to maintain, apricots, and zest aside. Divide dough in half. Roll each half between waxed paper to 612 inches, remove the top sheet of paper. Spread half the filling length of each rectangle in 1 / 2 inch edges. Fold dough edges to seal filling. Use a paper, turn on greased baking sheet. The edges of the tank truck. Bake for 20-25 minutes or until golden brown. Cool on cookie sheet rack. Transfer from the government, cut 3/4-inch-wide sticks. Go back to cookie sheet. Bake for 8-10 minutes or until crisp. Cool rack.

3. In microwave melt and cook the pieces 2 tablespoons shortening 1-1/2 to 2 minutes, stirring twice. Dip the cookies in the mix, then sugar. Cool on waxed paper. Makes 30 biscuits.

4. Store: in an airtight container in layers separated by waxed paper at room temperature 3 days. Freeze 3 months.

Note

Nutrition facts are given per cookie.