Food recipes
Raspberry Turnover Cookies
Raspberry Turnover Cookies Ingredients: sugars, granulated wheat flour, white, all-purpose, unenriched salt, table orange juice, raw leavening agents, baking powder, double-acting, sodium aluminum sulfate margarine, r...
Raspberry Turnover Cookies
Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot
Directions:
Preheat oven to 375 degrees.
Sift the dry ingredients together (I used a dried orange peel, so it was sifted with my other dry ingredients).
Using a pastry blender, cut the margarine and cream cheese into the dry ingredients (like a pie crust).
Sprinkle the milk onto this mixture, mix and gather into a ball.
On a lightly a floured surface, roll to 1/8" thickness.
Use a 2" or 3" cutter to make 16-18 rounds.
Spoon 1 to 1 1/2 teaspoons jelly onto the center of each round (don't use too much or it will "bleed out" when baking).
Fold the cookie over and bake on an ungreased cookie sheet for 12-14 minutes (oven time may be less-- I used a toaster oven).
Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot
Directions:
Preheat oven to 375 degrees.
Sift the dry ingredients together (I used a dried orange peel, so it was sifted with my other dry ingredients).
Using a pastry blender, cut the margarine and cream cheese into the dry ingredients (like a pie crust).
Sprinkle the milk onto this mixture, mix and gather into a ball.
On a lightly a floured surface, roll to 1/8" thickness.
Use a 2" or 3" cutter to make 16-18 rounds.
Spoon 1 to 1 1/2 teaspoons jelly onto the center of each round (don't use too much or it will "bleed out" when baking).
Fold the cookie over and bake on an ungreased cookie sheet for 12-14 minutes (oven time may be less-- I used a toaster oven).