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  • 2/3 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup orange juice
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • Various preserves, fruit butters and/or pie fillings


Beat butter and sugar with an electric mixer until light and fluffy. Add egg and blend thoroughly. Add orange juice and blend thoroughly.
In a bowl, whisk together flours, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture, 1/2 cup at a time, blending thoroughly between each addition. Refrigerate dough for at least three hours or up to two days.
Roll dough to about 1/8-inch thickness (roll between two sheets of wax paper, lightly dusted with flour). Cut out four-inch circles. Re-roll scraps to make more rounds. Preheat oven to 350°F. Put a dollop of filling in middle of each circle. Fold up sides to make a triangle, folding last corner under starting point, so each side has a corner folded over and a corner folded under. Pinch seams to seal. Bake on a parchment-lined cookie sheet, spaced about 1 1/2 inches apart for 15-20 minutes or until golden brown. Cool before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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