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
Directions
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
Servings: 20 servings
Apple & Nut Pockets Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Academics have found proof that recipes existed back into history, in fact as far into history as the Egyptians, and quite possibly further than that. In practice though, mostly, these old cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians is a collection of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. During Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. He recounts how the meals were split into starters, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the ancient chefs used a good variety of aromatic flavours, including some familiar names such as basil, rue and parsley. During the succeeding few centuries, the wealthy families of the West tried to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking books were starting to become popular as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Apple & Nut Pockets recipe.
