8 tbsp unsalted butter, softened
1 1/4 cup sugar
1 each large egg
1 1/2 tsp vanilla extract
2 1/2 cup sifted all-purpose flour
1/2 tsp salt
1/4 tsp baking soda filling:
2/3 cup apple butter
1 tbsp lemon juice
1 grated zest of 1 lemon
1/4 cup finely chopped walnuts
1 confectioners' sugar for dusting
A Recipe for
Apple & Nut Pockets
An empty belly is the best cook. |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
This Recipe for Apple & Nut Pockets is one of thousands in the Recipes-to-go Fruit Cookbook.
There are only ten minutes in the life of a pear when it is perfect to eat. |
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C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
All happiness depends on a leisurely breakfast. |
| John Gunther |
This is a recipe for Apple & Nut Pockets from the recipe cookbook of Recipes-to-go (Fruit)
Food is an important part of a balanced diet. |
| Anonymous |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
What garlic is to food, insanity is to art. |
| Anonymous |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
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
Serves: 20
Apple & Nut Pockets Recipe brought to you by Recipes To-Go