Raspberry Sticks - cooking recipe

Ingredients

Cookies
1 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2 cups flour
2/3 cup seedless raspberry preserves
1/4 cup dried apricot, minced
1 teaspoon finely shredded orange peel
Icing
1 (12 ounce) package white chocolate chips
2 tablespoons shortening
2 tablespoons red and green decorator sugar

Preparation

In a large mixing bowl, beat butter and 1/2 cup shortening. Add sugar, vanilla, and salt. Beat until well combined.
Beat in flour. Knead dough together until well blended and shape into a ball. Set aside.
Combine preserves, apricots, and orange peel.
Divide dough in half. Roll each half between pieces of wax paper to a 6x12 inch rectangle. Remove top wax paper.
Spread preserve mixture lengthwise on half of each rectangle of dough, to within 1/2 of edges. Fold dough over filling and seal edges. Use the wax paper to invert onto a greased cookie sheet and use fork tines to reseal edges.
Bake at 375\u00b0F for 20-25 minutes. Cool on cookie sheet on a wire rack.
When cool, cut each square of dough into 3/4 inch wide sticks. Put sticks on the cookie sheet and bake at 375\u00b0F for 8-10 minutes or until crisp. Cool on a wire rack.
In a microwave-safe bowl, microwave the white chocolate chips and 2 tablespoons shortening for 2 minutes or until melted, stirring twice. Dip cookies in this mixture, then in decorating sugar. Cool on waxed paper.