Recipe courtesy of Lishie0729
* 2 1/2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1 teaspoon baking powder
* 3/4 cup butter or margarine
* 1 teaspoon grated lemon peel
* 1/2 teaspoon vanilla extract
* 2 eggs Prune, Apricot or Plum, or Poppy Seed Filling
Prune Filling:
1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice
Apricot or Plum Filling:
1 1/2 cups apricot or plum jam
1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup dry bread crumbs (about)
Poppy Seed Filling:
1 cup poppy seed
1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white
Mix flour, sugar and baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Mix lemon peel, vanilla extract and eggs. Stir into flour mixture until dough forms a ball. (Use hands to mix all ingredients if necessary; add up to 1/4 cup additional flour if dough is too sticky to handle.) Cover and refrigerate about 2 hours or until firm.
Prepare desired filling.
Preheat oven to 350 degrees F.
Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3 sides, using metal spatula to lift, to form triangle around filling. Pinch edges together firmly. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.
Yield: 48 cookies (1 per serving)
Prune Filling: Heat prunes and enough water to cover to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes. Stir in remaining ingredients.
Apricot or Plum Filling: Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread crumbs until thickened.
Poppy Seed Filling: Place all ingredients in blender or food processor. Cover and blend until smooth.
NOTE: To speed up the making of these cookies, use canned apricot or poppy seed filling.
* 2 1/2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1 teaspoon baking powder
* 3/4 cup butter or margarine
* 1 teaspoon grated lemon peel
* 1/2 teaspoon vanilla extract
* 2 eggs Prune, Apricot or Plum, or Poppy Seed Filling
Prune Filling:
1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice
Apricot or Plum Filling:
1 1/2 cups apricot or plum jam
1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup dry bread crumbs (about)
Poppy Seed Filling:
1 cup poppy seed
1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white
Mix flour, sugar and baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Mix lemon peel, vanilla extract and eggs. Stir into flour mixture until dough forms a ball. (Use hands to mix all ingredients if necessary; add up to 1/4 cup additional flour if dough is too sticky to handle.) Cover and refrigerate about 2 hours or until firm.
Prepare desired filling.
Preheat oven to 350 degrees F.
Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3 sides, using metal spatula to lift, to form triangle around filling. Pinch edges together firmly. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.
Yield: 48 cookies (1 per serving)
Prune Filling: Heat prunes and enough water to cover to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes. Stir in remaining ingredients.
Apricot or Plum Filling: Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread crumbs until thickened.
Poppy Seed Filling: Place all ingredients in blender or food processor. Cover and blend until smooth.
NOTE: To speed up the making of these cookies, use canned apricot or poppy seed filling.
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