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Cookies:
Apricot Filling:
Prune Filling:
Poppy Seed Filling:
Make Cookies: Add orange zest, orange juice, vanilla extract, and eggs, one at a time, scraping down the sides of the bowl when necessary.
Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
Heat oven to 350°F.
Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8" thickness. With a 3" fluted, round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, at least 10 minutes.
Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe quarter-size amounts (2 teaspoons) of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
Bake the cookies in the center rack of the oven until golden, 12-15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely. Makes about 60 cookies.
Make Apricot Filling:
Make Prune Filling:
Posted by Shira Shayna
Nutritional Info Per Serving: N/A
1 cup unsalted butter, at room temperature
1-1/2 cups granulated sugar
2 teaspoons grated orange zest
2 tablespoons fresh orange juice
2 teaspoons vanilla extract
2 eggs, for dough
1 egg, for wash
4 cups all-purpose flour sifted
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup filling
3/4 cup dried apricots
1/4 cup fresh pineapple chopped
1/2 cup orange juice
1/4 cup granulated sugar
1 cup dried prunes
1/2 cup orange juice
1/4 cup granulated sugar
1 stick cinnamon
1/2 cup poppy seeds
1/4 cup milk
3 tablespoons honey
2 tablespoons golden raisins
1/4 teaspoon grated lemon zest
In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3-4 minutes.
In a medium saucepan, combine apricots, pineapple, orange juice, and 1/2 cup of water. Bring to a boil over medium-high heat. Reduce heat to low, and cook until liquid has reduced to 1/4 cup, 10-15 minutes. Remove mixture from heat, and stir in sugar. Transfer to a food processor, and blend into a coarse paste. Cool completely before using. Makes about 1 cup.
In a medium saucepan, combine prunes, orange juice, cinnamon stick, and enough water to barely cover. Bring to a boil over medium heat. Reduce heat to medium, and cook until liquid has reduced to 1/4 cup, 10 to 15 minutes. Remove prunes from the heat, discard cinnamon stick, and stir in sugar. Transfer to a food processor, and blend into a coarse paste. Cool completely before using. Makes about 1 cup.
Make Poppy Seed Filling:
Grind poppy seeds in a food processor. Place the seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add the raisins and lemon zest. Remove from heat. Cool completely before using. Makes about 1 cup.