Ingredients
1/2 lbs Butter (softened) 2 sticks
1 Cup Granualted Sugar
4 Eggs + (1 set aside)
4-5 Cups Flour
2 tsp Baking Powder
1 tsp Vanilla Extract
1/2 tsp salt
Fillings
1 can/jar Rasp Pastry Filling
1 can/jar Apricot Pastry Filling
1 can/jar Prune Pastry Filling
1 can/jar Apple Butter
FYI- Use Solo Brand Pastry Filling, doesn’t bubble out of the cookie.
Preparation
Beat butter with sugar well, until fluffy. Add 3 eggs beating well after each. Add remaining ingredients and mix to form a soft dough.
Refrigerate for atleast 1 hour
Roll out dough thinly (1/8") on floured board. Cut using a juice glass, cutting them into 3-4 in circles. Brush each cookie circle with the last egg using an egg wash.
Place 1 tsp of filling in the center of each circle. Shape circular pieces into trianglesby pinching dough together at 3 evenly spaced intervals.
Pinch the ends together by joining opposite corners and pressing dough together to forming a pocket for the filling.
Place on a parchment paper covered cookie sheet. Bake at 350 degrees about 18-20 minutes or until lightly brown.
