Raspberry Sticks

From better homes and gardens--a wonderful holiday treat!!

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 375f 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 375f 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.

butter, shortening, sugar, vanilla, salt, flour, seedless raspberry preserves, dried apricot, orange peel, white chocolate chips, decorator sugar