SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Raspberry Sticks

Makes: 30 servings Yield: 30 cookies
Prep 35 mins Bake 375°F 28 mins Stand 1 hr
Raspberry Sticks
Ingredients
  • 1  cup  butter, softened
  • 1/2  cup  shortening
  • 1  cup  granulated sugar
  • 1  teaspoon  vanilla
  • 3 1/2  cups  all-purpose flour
  • 2/3  cup  seedless raspberry preserves
  • 1/4  cup  snipped dried apricots
  • 1  teaspoon  finely shredded orange peel
  • 1 12  ounce package  white baking pieces
  • 2  tablespoons  shortening
  • 2  tablespoons  red and green coarse sugar
Directions

1. Preheat oven to 375 degrees F. In large mixing bowl beat butter and 1/2 cup shortening 30 seconds. Add sugar, vanilla, and 1/2 teaspoon salt; beat until combined. Beat in as much flour as you can; stir in any remaining flour. Knead dough together; shape into ball.

2. For filling, combine preserves, apricots, and peel; set aside. Divide dough in half. Roll each half between waxed paper to 6 by 12 inches; remove top paper. Spread filling lengthwise on half of each rectangle to within 1/2 inch of edges. Fold dough over filling; seal edges. Use paper to invert onto greased cookie sheet. Reseal edges with fork tines. Bake 20 to 25 minutes or until browned. Cool on cookie sheet on rack. Transfer to board; cut in 3/4-inch-wide sticks. Return to cookie sheet. Bake 8 to 10 minutes more or until crisp. Cool on rack.

3. In microwave melt baking pieces and 2 tablespoons shortening 1-1/2 to 2 minutes; stir twice. Dip cookies in mixture then sugar. Cool on waxed paper. Makes 30 cookies.

From the Test Kitchen
  • in airtight container in layers separated by waxed paper at room temperature 3 days. Freeze 3 months.
  • Nutrition facts are given per cookie.
Nutrition Facts (Raspberry Sticks)
  • Servings Per Recipe 30,
  • cal. (kcal) 262,
  • Fat, total (g) 14,
  • chol. (mg) 16,
  • sat. fat (g) 8,
  • carb. (g) 32,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 19,
  • pro. (g) 0,
  • vit. A (IU) 243,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 101,
  • Potassium (mg) 36,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe