Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x -Dottie Cross TMPJ72B
1 x -DOUGH:
8 tb Unsalted butter; softened
1 1/4 c Sugar
1 ea Large egg
1 1/2 ts Vanilla extract
2 1/2 c Sifted all-purpose flour
1/2 ts Salt
1/4 ts Baking soda
1 x -FILLING:
2/3 c Apple butter
1 tb Lemon juice
1 x Grated zest of 1 lemon
1/4 c Finely chopped walnuts
1 x Confectioners' sugar
1 x -for dusting

To make the dough: In a medium bowl, using a hand-held electric mixer
set at high speed, beat the butter until creamy, about 1 minute. Add
the sugar and beat until light in color and texture, about 2 minutes.
Beat in the egg and vanilla. Sift the flour with the salt and baking
soda. Gradually add the flour mixture to the butter mixture, beating
well after each addition. Scrape the dough onto a large piece of
plastic wrap and wrap tightly. Refrigerate until the dough is firm
enough to roll out, at least 6 hours, or preferably overnight. To
make the filling: Combine the apple butter, lemon juice, lemon zest,
and walnuts and mix well. Preheat the oven to 375 degrees. Divide the
dough into 4 portions. On a lightly floured work surface, roll out
one portion of dough to 1/8 inch thickness. (If the dough crumbles,
work in your hands until malleable.) Using a 3-inch round cookie
cutter, cut out rounds of the dough. Gather up the scraps to work
into the remaining dough. Repeat the process until all the dough has
been used. Place a rounded teaspoon of the filling in the center of
half of the rounds. Brush the edges of the rounds lightly with water.
Place the remaining rounds on top of the filled cookies. Using a
fork, press the edges sealed. Don't worry if cracks appear in the
surface. Transfer the cookies to ungreased baking sheets. Bake until
lightly browned, 12 to 15 minutes. Transfer to wire racks and cool
completely. Sprinkle with confectioners' sugar before serving. Makes
about 20 large cookies. Source: "An Edible Christmas" (A Treasury of
Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS,
HCPM52C

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