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Recipe Name: Apple And Nut Pockets Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 20

tb Unsalted butter, softened
1 c Sugar
Large egg
1 ts Vanilla extract
2 c Sifted all-purpose flour
1 ts Salt, ts Salt FILLING
2 c Apple butter
tb Lemon juice
1 c Finely chopped walnuts
Grated zest of 1 lemon : 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 by: CYGNUS,
HCPM52C From Gemini's MASSIVE MealMaster collection at

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