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Directions: Preheat oven to 375 degrees. 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.
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Raspberry Strippers 1/3 cup sugar 5 tbsp butter, softened 1 ½ tsp vanilla 1 large egg white 1 cup all-purpose flour 2 tbsp cornstarch ¼ tsp baking powder ¼ tsp salt cooking spray (or butter) 1/3 cup raspberry or apricot preserves ½ cup powdered sugar, sifted 2 tsp fresh lemon juice ¼ tsp almond or vanilla extract Preheat oven to 375 degrees.
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Directions: Preheat oven to 375 degrees. 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.
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Directions: Preheat oven to 375 degrees. 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.
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Directions: Preheat oven to 375 degrees. 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.
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Raspberry Stripper Cookies Written by Mrs Kringle Dec 01, 2017 26 Comments Jump to recipe It's finally here! The 12 Days of Treats 2017 and I'm kicking it off with an elegant twist on a thumbprint cookie.
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Directions: Preheat oven to 375 degrees. 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.
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Directions: Preheat oven to 375 degrees. 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.
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Directions: Preheat oven to 375 degrees. 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.
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1 large egg white 1 cup all-purpose flour 2 tablespoons cornstarch ¼ teaspoon baking powder ¼ teaspoon salt Cooking spray ⅓ cup raspberry or apricot preserves ½ cup powdered sugar 2 teaspoons fresh lemon juice ¼ teaspoon almond or vanilla extract Directions Nutrition Facts Per Serving:
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How to make this recipe: Cake: Beat the egg whites until stiff but not dry. Add egg yolks one at a time whipping on low speed, for about 2 minutes. Add the sugar, one tablespoon at a time, should take about 3-4 minutes to incorporate. Finally, add the sifted flour, again one tablespoon at a time, folding in gently.
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Directions: Preheat oven to 375 degrees. 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.
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Directions: Preheat oven to 375 degrees. 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.