Joulutortut Finnish Prune Filled Cookies Recipes

Steps:

• Blend dough ingredients with pastry blender.
• Add milk to soften as needed.
• Should make into 4 small or 2 large balls.
• Cover and chill dough overnight.
• Cook the prunes in water until soft.
• Drain.
• Press prunes through wire strainer or pureed in blender.
• Add the sugar and mix well.
• Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
• Split each corner from the top to within 1/2 inch of the center.
• Fold one half of each corner to the center-- to form a star or pinwheel.
• Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart.
• Let stand 10 minutes before baking.
• Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale).
• Remove and cool on rack.

Steps:

• 1. Pre-heat oven to 350 degrees. Mix all dough ingredients, in a large bowel, with your hands. (it must be with your clean hands no rings on please.) Once all the ingredients are well mixed let the dough. Important: Chill for a few hours!
• 2. Sprinkle flour on your clean kitchen counter.Take half of the dough out, and leave the other half in the refrigerator. Roll out and cut into several 3 inch sguares with a knife.
• 3. Cut slits in all 4 corners of each square. Fill the center with a couple teaspoons of filling.
• 4. Then create the star by pulling down alternate corners of the squares. Press the alternate corners down into the filling to make them stick. Do the same with the second half of cookie dough.
• 5. Bake on an ungreased coolie sheet, at 350 degrees F. for about 12-15 minutes. You will start to smell the butter and cream cheese. But really just take a peek, if they have a nice golden color they are done. Cool on wire racks. ....Sprinkle with powdered sugar...when cool.

Steps:

• Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and cream cheese on medium speed until well combined, about 1 minute. Add sugar and lemon zest and continue to beat until fluffy, about 2 minutes. Add 1 egg and beat until combined. Beat in flour mixture on low speed until combined. Divide dough in half. Shape each half into a square, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
• Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
• Remove one-half of dough from the refrigerator. On a lightly floured sheet of parchment, roll out dough into a square about 1/8 inch thick. Cut out squares using a 3 1/2-inch square cutter, then carefully transfer to prepared baking sheets, spaced about 1 1/2 inches apart. If dough becomes too soft, transfer parchment with dough to a baking sheet and refrigerate until firm.
• Place 1 teaspoon preserves in the center of each square. Using a small paring knife, cut 1 1/4-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. If dough becomes soft, refrigerate until firm.
• Lightly beat remaining egg with remaining pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash. Bake until edges are golden and cookies are slightly puffed, 15 to 20 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.