INGREDIENTS

INSTRUCTIONS

~------------DOUGH------------------  :          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 www.synapse.com/~gemini

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