TINY FRUIT TURNOVERS
FOR THE DOUGH:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup margarine
2 cups sugar, divided use
2 large eggs
1 tablespoon grated lemon peel
FOR THE FILLING:
6 ounces pitted dates
1/2 cup dried apricots (6 ounces)
1/2 cup apricot nectar
1/4 cup lemon juice
1 teaspoon grated lemon peel
1/2 cup chopped nuts
Sift flour with baking powder and salt. Set aside.
In large bowl, beat 1 1/2 cups sugar, margarine, eggs, and lemon peel with electric mixer set on low to medium. Beat until light and fluffy. Gradually beat in flour mixture until well combined and smooth. Form a ball of the dough and wrap tightly. Refrigerate a few hours or overnight.
WHEN READY TO BAKE:
MAKE FILLING BEFORE CONTINUING WITH COOKIE DOUGH:
In small saucepan combine chopped, dried apricots, apricot nectar, the remaining 1/2 cup sugar and 1/2 cup water. Bring to a boil, turn to simmer, and cook, covered, for 15 minutes.
Add chopped dates and cook 5 minutes longer, stirring often, watching carefully to see that the fruit doesn't dry out and stick. Mixture should be thick.
Remove from heat and add the lemon peel, juice and chopped nuts. Use your choice of nuts; walnuts or pecans are good choices. Mix well and cool completely.
TO SHAPE AND BAKE THE TURNOVERS:
Preheat oven to 375 degrees F. Lightly grease baking sheets.
Divide dough into 4 parts and work with one part at a time, keeping rest refrigerated until ready to use. On lightly floured surface, roll dough to a 10x12-inch rectangle. Use a sharp knife dipped in flour to cut dough into 12 rectangles. Or use cookie cutter to cut dough into 12 pieces.
Use spatula to place cookies onto lightly greased cookie sheet. Spread 1 teaspoon filling on half of each piece; fold over and use floured fork to seal edges firmly. Prick tops in one or two places.
Bake in preheated 375 degree F oven for 10-12 minutes until lightly browned. Do not overcook. Continue with remaining dough, greasing cookie sheet each time.
Makes about 48 turnovers
Source: Jo Anne Merrill |
