Viennese Jam Pockets

Directions

1. 1

   1 1/4 c Unsalted butter' softened 2/3 c Sugar 2 Hard-cooked egg yolks 1 Egg yolk

2. 2

   lightly beaten 1 ts Grated orange peel 2 ts Vanilla extract 3 1/4 c Sifted all-purpose flour 1 1/2 c Thick jam

3. 3

   or preserves 1 tb Water 2 Egg whites Cream the butter and sugar together by beating them against the side of a bowl with a wooden spoon or b

4. 4

   Rub the hard-cooked egg yolks through a sieve with a wooden spoon, then stir them, the egg yolk, orange peel, vanilla and salt into the butt

5. 5

   Add the flour 1/2 cup at a time

6. 6

   stir until the mixture becomes a slightly stiff dough

7. 7

   Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour

8. 8

   On a lightly floured surface, roll the dough out into a 15- inch square about 1/8-inch thick