Apple and Nut Pockets
1 x -Dottie Cross TMPJ72B 1/4 ts Baking soda 1 x -DOUGH: 1 x -FILLING: 8 tb Unsalted butter; softened 2/3 c Apple butter 1 1/4 c Sugar 1 tb Lemon juice 1 ea Large egg 1 x Grated ze...
Ingredients
- 1x -dottie cross tmpj72b 1/4 ts baking soda
- 1x -dough: 1 x -filling:
- 8tb unsalted butter; softened 2/3 c apple butter
- 11/4 c sugar 1 tb lemon juice
- 1ea large egg 1 x grated zest of 1 lemon
- 11/2 ts vanilla extract 1/4 c finely chopped walnuts
- 21/2 c sifted all-purpose flour 1 x confectioners' sugar
- 1/2ts salt 1 x -for dusting
Directions
- 1
1 x -Dottie Cross TMPJ72B 1/4 ts Baking soda 1 x -DOUGH: 1 x -FILLING: 8 tb Unsalted butter
- 2
softened 2/3 c Apple butter 1 1/4 c Sugar 1 tb Lemon juice 1 ea Large egg 1 x Grated zest of 1 lemon 1 1/2 ts Vanilla extract 1/4 c Finely c
- 3
Add the sugar and beat until light in color and texture, about 2 minutes
- 4
Beat in the egg and vanilla
- 5
Sift the flour with the salt and baking soda
- 6
Gradually add the flour mixture to the butter mixture, beating well after each addition
- 7
Scrape the dough onto a large piece of plastic wrap and wrap tightly
- 8
Refrigerate until the dough is firm enough to roll out, at least 6 hours, or preferably overnight