Apple And Nut Pockets
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Apple And Nut Pockets
  Apple    Cookies    Nuts  
Last updated 6/12/2012 1:04:12 AM. Recipe ID 28562. Report a problem with this recipe.
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      Title: Apple and nut pockets
 Categories: Desserts, Cookies, Holidays
      Yield: 20 Servings
           -Dottie Cross TMPJ72B
      8 tb Unsalted butter; softened
  1 1/4 c  Sugar
      1    Large egg
  1 1/2 ts Vanilla extract
  2 1/2 c  Sifted all-purpose flour
    1/2 ts Salt
    1/4 ts Baking soda
    2/3 c  Apple butter
      1 tb Lemon juice
           Grated zest of 1 lemon
    1/4 c  Finely chopped walnuts
           Confectioners' sugar
           -for dusting
  To make the dough: In a medium bowl, using a hand-held electric mixer
  set at high speed, beat the butter until creamy, about 1 minute. Add
  the sugar and beat until light in color and texture, about 2 minutes.
  Beat in the egg and vanilla. Sift the flour with the salt and baking
  soda. Gradually add the flour mixture to the butter mixture, beating
  well after each addition. Scrape the dough onto a large piece of
  plastic wrap and wrap tightly. Refrigerate until the dough is firm
  enough to roll out, at least 6 hours, or preferably overnight. To
  make the filling: Combine the apple butter, lemon juice, lemon zest,
  and walnuts and mix well. Preheat the oven to 375 degrees. Divide the
  dough into 4 portions. On a lightly floured work surface, roll out
  one portion of dough to 1/8 inch thickness. (If the dough crumbles,
  work in your hands until malleable.) Using a 3-inch round cookie
  cutter, cut out rounds of the dough. Gather up the scraps to work
  into the remaining dough. Repeat the process until all the dough has
  been used. Place a rounded teaspoon of the filling in the center of
  half of the rounds. Brush the edges of the rounds lightly with water.
  Place the remaining rounds on top of the filled cookies. Using a
  fork, press the edges sealed. Don't worry if cracks appear in the
  surface. Transfer the cookies to ungreased baking sheets. Bake until
  lightly browned, 12 to 15 minutes. Transfer to wire racks and cool
  completely. Sprinkle with confectioners' sugar before serving. Makes
  about 20 large cookies. Source: "An Edible Christmas" (A Treasury of
  Recipes for the Holiday) by Irena Chalmers. Reformatted 

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Recipe ID 28562 (Apr 03, 2005)

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