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Categories:
filling prunes peaches raisins orange apple apricot lemon juice dough sugar eggs oil lemon vanilla flour baking powder baking soda
Viewed: 11 - Published at: 3 years agoIngredients
- Filling
- 20 ounces pitted prunes (2 packages)
- 12 ounces dried apricots (2 packages)
- 6 ounces dried peaches (1 package)
- 10 ounces raisins (1 package)
- 1 orange (thin skinned or peeled)
- 1 apple
- 6 ounces apricot jam (1/2 a small jar or to taste)
- 1 dash lemon juice
- Dough
- 1 cup sugar
- 3 eggs
- 1 cup oil
- 1/2 lemon, juice and zest of
- 1 teaspoon vanilla
- 3 -5 cups flour (sifted)
- 2 teaspoons baking powder
- 1 pinch baking soda
Method
- For the filling, simply chop all the ingredients fine in your food processor and mix well.
- For the dough, cream sugar and eggs.
- Add oil and mix until it turns pale yellow and is no longer shiny.
- Mix in lemon and vanilla.
- In another bowl combine flour, baking soda, and baking powder.
- Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
- Preheat oven to 375°F.
- To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
- Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.
