| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | 36 | Servings | |
INGREDIENTS
| 2/3 | c | Butter; softened |
| 1/2 | c | Sugar |
| 1 | lg | Egg |
| 1/2 | ts | Vanilla |
| 3 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ds | Salt |
| 3/4 | c | Pitted prunes; coarsely chopped |
| 1/3 | c | Dried cherries |
| 1/4 | c | Water |
| 1/4 | Apple; chopped | |
| Zest and juice of 1/2 lemon | ||
| Confectioners' sugar |
INSTRUCTIONS
DOUGH FILLING Preparation time: 45 minutes Cooking time: 10-15 minutes Chilling time: 2-3 hours Yield: about 3 dozen 1. Combine butter and sugar in large bowl of electric mixer. Beat on medium speed until light, 2 to 3 minutes. Add egg and vanilla; mix well. Combine flour, baking powder and salt in medium bowl. Slowly add to butter mixture, beating well after each addition, until incorporated. Wrap dough in wax paper and chill 2 to 3 hours or overnight. 2. To make filling, heat prunes, cherries and water to a simmer over medium heat in small saucepan. Simmer 15 minutes. Remove from heat; stir in apple, lemon zest and juice. Set aside. 3. Heat oven to 375 degrees. Divide dough into fourths. Roll each piece out on floured surface to 1/8-inch thickness. Cut 2 1/2-inch circles out of dough using cookie cutter. Wet edge of each circle with water. Drop 1 scant teaspoon filling in center of each circle. Raise three edges of circle; pinch together in center forming a triangle. 4. Place on greased baking sheet. Bake until golden brown, 10 to 15 minutes. Remove to cooling rack; cool completely. Sprinkle each cooled cookie with confectioners' sugar. Nutrition information per cookie: Calories ....... 95 Fat ............. 4 g Cholesterol .. 15 mg Sodium ...... 55 mg Carbohydrates .. 15 g Protein ..... From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Aug 14, 1997
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