Raspberry Strippers

I didn't pick the name! These are ok, more of a breakfast pastry than a dessert. They look pretty though!

Ingredients:
* 1/3 cup granulated sugar
* 5 tablespoons butter or stick margarine, softened
* 1 1/2 teaspoons vanilla extract
* 1 large egg white
* 1 cup all-purpose flour
* 2 tablespoons cornstarch
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* Cooking spray
* 1/3 cup raspberry or apricot preserves
* 1/2 cup powdered sugar
* 2 teaspoons fresh lemon juice
* 1/4 teaspoon almond or vanilla extract

Directions:
1. Preheat oven to 375°.
2. 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. Lightly spoon 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.)
3. Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.
4. Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
5. Yield: 2 dozen