Monday, February 14, 2011

Raisin Pockets

I added red food coloring and shaped these as hearts for Valentines Day.
Charlie suggested we make these at Easter too.
Makes 24

1 orange (used 3 Mandarin)
1 lemon
15 oz raisins (used golden to color)
2/3 c brown sugar

2 sticks unsalted butter
1 c sugar
1 T baking powder
1/4 tsp salt
1 large egg
2 tsp vanilla
1 T lemon juice
1/4 c milk
3 c ap flour

Zest lemon.  Reserve zest for cookie dough.

Zest orange or mandarin oranges.  In a medium saucepan, squeeze juice from orange and lemon.  Add raisins, orange zest, and brown sugar.  Bring to a boil.  Remove from heat.  Let sit 5 minutes to soften raisins.  Puree.  Chill in the fridge or freezer.

Place lemon zest, butter, and sugar in a mixing bowl.  Mix on medium high to fluffy.  Beat in baking powder and salt.  Beat in egg.  Beat in vanilla and lemon juice.  Add milk in two additions as to not splatter.  Gently stir in flour.  Chill dough in plastic wrap for 3 hours.  Divide dough in thirds.  Generously flour a rolling surface.  Roll out one third of the dough, keeping the other portions in the fridge.  Cut into 2" to 3" circles or other shape.  Place on a cookie sheet.  Top with a generous amount of filling.  Top with a second cutout, gently pushing on edges to seal.  Chill cookies on cookie sheet for 30+ minutes.  Bake 20 minutes at 350F, rotating from upper third to lower third (or lower to upper) of the oven half way through.  Cool a few minutes on pans.  Transfer to cooling racks.

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