This is a very tasty cookie. Not too sweet and very tender and small. This is an adaptation from a cookbook I had from the ’80s.
Serves: ~ 2½ dozen cookies
Raspberry-Orange Turnovers
Ingredients
Cookie batter
- ½ cup butter softened
- 3 ounces cream cheese softened
- 1 teaspoon finely grated orange peel
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ¼ cup raspberry preserves
Orange Glaze
- 1 cup powdered sugar
- 1 teaspoon finely grated orange peel
- 2 tablespoons orange juice from the orange
Instructions
- Mix butter, cream cheese, orange peel, flour and salt. Cover and refrigerate 1 hour.
- Heat oven to 350.
- Roll dough ⅛ inch thick on lightly floured, cloth-covered board (it will be very stiff but will soften as you roll)
- Cut into 2½ inch circles.
- Spoon about ½ teaspoon preserves onto each circle; moisten edge on half of each circle and fold dough over the preserves. Press edges together.
- Place 1 inch apart on ungreased baking sheet. Bake until edges are light brown, 8 to 10 minutes.
- Remove from baking sheet; cool. Drizzle cookies with Orange Glaze.
Orange Glaze
- Mix powdered sugar, grated orange peel and orange juice until smooth and of a desired consistency. Drizzled over cooled cookies.
Wow, those sound good! Thanks for sharing the recipe, Kate!
I have a dear friend who makes them every Christmas after I shared them many years ago.
That is great, I am going to make these!!! Thanks for posting the recipe. Hope your having a great day!!
Enjoy!