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
We can trace the history of meal recipes back into distant history, certainly as far back into history as the Egyptians, and potentially, even further back. Having said that, in the main part, these early cook books were just simple hieroglyphic recipes for meal preparation.
Later on, we have a couple of recipe books from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the upper classes of that time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices like parsley and basil. These new foods and spices was responsible for an explosion in cookery books, some of which still exist in private cookery archives. The introduction of the TV brought us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Apple & Nut Pockets recipe.
