Raspberry Sticks

Makes 60 cookies

Anne Stanton

ingredients

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1. Preheat oven to 375 degrees. In a 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.
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2. For filling, combine preserves, apricots, and peel; set aside. Divide dough in half. Roll each half between waxed paper to 6 X 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.
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3. 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.
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4. 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 60 cookies.

Source: Anne Stanton