Sweet ravioli - house beautiful

5 dozen

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
⅛ teaspoon Salt
¼ teaspoon Baking soda
16 tablespoons (2 sticks) unsalted butter, softened slightly
⅔ cup Sugar
1 large Egg
1½ teaspoon Vanilla extract
¼ teaspoon Almond extract
Grated zest of 1 medium lemon
¾ To 1 C cherry preserves

Directions

In a medium bowl sift together flour, salt and baking soda; set aside.

In a large bowl beat butter until fluffy. Add sugar and egg, beat until smooth.

Add extracts and lemon zest. Stir in dry ingredients and mix until well blended.

Divide dough in half and lay each portion between 13-inch-long sheets of waxed paper. Using a rolling pin, roll each half of dough into a 12-inch square, about ⅛ inch thick. Check the underside frequently and smooth out any wrinkles. Gently peel off top layer of waxed paper; patch and trim dough as necessary to make it a perfect square.

Replace waxed paper, and slide dough squares onto a large tray. Chill at least 1 hour, or until very cold and firm.

Remove 1 dough square and turn square over so that underside is facing up; peel off and discard bottom sheet of waxed paper. Measure and mark dough vertically and horizontally at 1½-inch intervals.

Using a pastry wheel or large knife, cut dough as marked into 64 squares, trying not to cut through waxed paper on the bottom. Using a spatula, transfer the squares onto greased baking sheets, spacing them about 1 ¼ inches apart. (If dough becomes too soft to handle, chill a few more minutes.) Place ½ t cherry preserves in the center of each.

Repeat the marking and cutting procedure with the second dough square.

Using a fork, prick an "X" in the center of each square. Carefully center each square over a preserve-topped square. Let cookies stand 4 to 5 minutes, or until squares on top begin to warm up and soften.

Then, using the tines of a fork, press down around the edges of the upper square to seal the 2 layers. The dough should be soft enough to allow the upper square to form a pocket around the jelly rather than causing it to be squeezed out to the edges.

Bake in the upper third of a preheated 350'F oven 9 to 11 minutes, or until cookie edges are just brown. Remove from oven and let stand 3 to 6 minutes and then transfer cookies to wire racks to cool compleely. Store in an airtight container for about 3 to 4 days or freeze up to 1 month. Recipe makes about 5 dozen 1 ¾-inch cookies.

House Beautiful Holidays 1993 Scanned & fixed by Di and Gary

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