A quick and easy little treat filled with your favorite fruit preserves and sprinkled with a sweet, powdered sugar glaze. This is a sweet that our daughter makes and has shared with us.
| 1/3 CUP SUGAR | 5 TBS BUTTER – room temp |
| 1 ½ TSPS VANILLA – or to taste | 1 LARGE EGG WHITE |
| 1 CUP FLOUR | 2 TBS CORN STARCH |
| ¼ TSP BAKING POWDER | PINCH OF SALT |
| 1/3 CUP PRESERVES – apricot or raspberries | ½ CUP POWDERED SUGAR |
| ¼ tsp EXTRACT – almond or vanilla | 2 TSPS LEMON JUICE – freshly squeezed |
PREHEAT OVEN TO 375º
In the stand of your heavy-duty mixer, beat butter and sugar until well blended. Add vanilla and egg white and beat well. Lightly spoon the 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 board. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet sprayed with cooking spray. Form a ½-inch deep indentation down the length of each log using an index finger or the end of a wooden spoon. Spoon reserves into the center. Bale at 375º for 20 minutes or until lightly browned. Remove logs to a cutting board.
Combine powdered sugar, lemon juice and almond extract, stir well with a whisk. Drizzle sugar mixture over the warm logs. Immediately cut each log diagonally into 12 slices but DO NOT SEPARATE THE SLICES. Cool 10 minutes, then separate the slices and transfer the slices to wire racks. Cool completely. Yield 2 dozen.
BUON MANGIATA!
Ancora 
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