Yield: 36 Servings
|⅔ cup||Butter; softened|
|3 cups||All-purpose flour|
|1 teaspoon||Baking powder|
|¾ cup||Pitted prunes; coarsely chopped|
|⅓ cup||Dried cherries|
|Zest and juice of 1/2 lemon|
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 ⅛-inch thickness. Cut 2½-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 Rrairie@... on Aug 14, 1997