A flaky dough with a filling of apricot preserves and chocolate.
Ingredients
- For the filling:
6 ounces semi-sweet chocolate
1/2 cup apricot preserves
- For the dough:
1/2 cup milk
3 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup shortening, cold
1 package active dry yeast
1 large egg, beaten
1 teaspoon grated lemon zest
powdered sugar
Directions
- Make the filling:
- Preheat oven to 350 F. Place chocolate in the top of a double boiler over hot water and melt. Stir in apricot preserves. Remove from heat and allow to cool.
- Make the dough:
- Scald the milk and allow to cool until lukewarm. Combine flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the yeast to the warm milk. Stir milk, egg, and lemon zest into the flour mixture.
- Assemble and bake the cookies:
- Divide dough into four parts. Sprinkle powdered sugar lightly onto work surface. Turn out one portion of dough onto work surface, sprinkle dough lightly with powdered sugar and roll to 1/8″ thickness. Cut into rounds with 2-1/2-inch diameter round cutter. Place 1/2 teaspoon filling in the center of each round and fold over. Seal edges. Bake 12-15 minutes or until edges are golden brown. Dust with powdered sugar.
Notes
- Reviewers, please help us out and note the yield. Thanks!
