Tiny Fruit Turnovers
Source of Recipe
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Yield: 36 servings
3 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
3/4 c Margarine
1 1/2 c Sugar
2 Large eggs
1 tb Lemon peel; grated
---- filling:;---
6 oz Dates; pitted
1/2 c Dried apricots; 6 ozs
1/2 c Apricot nectar
1/2 c Sugar
1/4 c Lemon juice
1 ts Lemon peel; grated
1/2 c Nuts; chopped
1. Sift flour with baking powder and salt. Set aside.
2. In large bowl, beat sugar, margarine, eggs, and lemon peel with
electric mixer set on low to medium. Beat until light and fluffy.
Gradually beat in flour mixture until well combined and smooth. Form a
ball of the dough and wrap tightly. Refrigerate a few hours or overnight.
3. Make filling before continuing with cookie dough. In small
saucepan combine chopped, dried apricots, apricot nectar, sugar and 1/2
cup water. Bring to a boil, turn to simmer, and cook, covered, for 15
minutes. Add chopped dates and cook 5 minutes longer, stirring often,
watching carefully to see that the fruit doesn't dry out and stick.
Mixture should be thick. Remove from heat and add the lemon peel, juice
and chopped nuts. Use your choice of nuts; walnuts or pecans are good
choices. Mix well and cool completely.
4. Divide dough into 4 parts and work with one part at a time,
keeping rest refrigerated until ready to use. On lightly floured surface,
roll dough to a 10 x 12 inch rectangle. Use a sharp knife dipped in flour
to cut dough into 12 rectangles. Or use cookie cutter to cut dough into 12
pieces.
5. Use spatula to place cookies onto lightly greased cookie sheet.
Spread 1 teaspoon filling on half of each piece; fold over and use floured
fork to seal edges firmly. Prick tops in one or two places. Bake in
preheated 375-degree oven for 10-12 minutes until lightly browned. Do not
overcook. Continue with remaining dough, greasing cookie sheet each time.
Yield: About 48 turnovers.
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