Tiny Fruit Turnovers
Serving Size : 36
Ingredients for prepare Tiny Fruit Turnovers
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | c | Margarine |
| 1 1/2 | c | Sugar |
| 2 | | Large eggs |
| 1 | tb | Lemon peel - grated |
filling:
tiny fruit turnovers |
| 6 | oz | Dates - pitted |
| 1/2 | c | Dried apricots - 6 ozs |
| 1/2 | c | Apricot nectar |
| 1/2 | c | Sugar |
| 1/4 | c | Lemon juice |
| 1 | t | Lemon peel - grated |
| 1/2 | c | Nuts - chopped |
recipe Tiny Fruit Turnovers
Recipe by: Jo Anne Merrill Preparation Time: 1:00 1. Sift flour with baking
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powder and salt. Set aside. 2. In large bowl, beat sugar, margarine, eggs, and lemon
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peel with electric mixer set on low to medium. Beat until light and fluffy.
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Gradually beat in flour mixture until well combined and smooth. Form a ball of
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the dough and wrap tightly. Refrigerate a few hours or overnight. 3.
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Make filling before continuing with cookie dough. In small saucepan combine chopped, dried apricots, apricot
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nectar, sugar and 1/2 cup water. Bring to a boil, turn to simmer, and cook, covered,
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for 15 minutes. Add chopped dates and cook 5 minutes longer, stirring often,
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watching carefully to see that the fruit doesn't dry out and stick.
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Mixture should be thick. Remove from heat and add the lemon peel, juice
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and chopped nuts. Use your choice of nuts; walnuts or pecans are good choices. Mix well
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and cool completely. 4. Divide dough into 4 parts and work with one part
Tiny Fruit Turnovers
at a time, keeping rest refrigerated until ready to use. On lightly
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floured surface, roll dough to a 10 x 12 inch rectangle. Use a sharp knife
Tiny Fruit Turnovers
dipped in flour to cut dough into 12 rectangles. Or use cookie
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cutter to cut dough into 12 pieces. 5. Use spatula to place
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cookies onto lightly greased cookie sheet. Spread 1 teaspoon filling on half of each piece; fold over and
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use floured fork to seal edges firmly. Prick tops in one or
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two places. Bake in preheated 375-degree oven for 10-12 minutes until lightly browned. Do not
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overcook. Continue with remaining dough, greasing cookie sheet each time. Yield: About 48 turnovers.
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