3/4 cup sugar
2 teaspoons freshly grated orange zest
1 cup butter or margarine, melted
2 cups white flour
2 cups wheat flour
1 (12 ounce) can poppy seed filling, prune filling, apricot filling, or any filling of your choice
Grease cookie sheets.
In large bowl, beat eggs slightly. Add sugar, orange peel and margarine; beat until mixture is light and fluffy.
Lightly spoon flour into measuring cup; level off. Add flour; mix well. Cover with plastic wrap; refrigerate 1 1/2 hours for easier handling.
Heat oven to 350°F.
On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness. Keep remaining dough refrigerated. Cut with floured 3-inch round cookie cutter. Place 1 inch apart on greased cookie sheets.
Spoon heaping teaspoonful poppy seed filling on center of each circle. Moisten edges of dough circles with water. Shape into triangles folding 3 sides in without completely covering filling; pinch corners to seal.
Bake at 350° for 8-12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Courtesy of Recipezaar
Courtesy of Recipezaar
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