Turnover Cookies Recipes

Steps:

• Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook until dates are very soft, about 5 minutes. Set aside to cool to room temperature.
• Stir vinegar into milk in a bowl; set aside to curdle, about 10 minutes.
• Whisk flour and baking soda together in a large bowl; stir in oats and 1 1/2 cups brown sugar. Stir butter, shortening, and milk mixture into flour mixture; cover dough and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Roll dough out on a lightly floured surface about 1/8-inch thick; cut dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold circle in half and press edges together tightly to seal. Place cookies on the prepared baking sheets.
• Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.

Steps:

• Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
• Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
• Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
• To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Steps:

• Cream the cream cheese and butter together. Blend in flour and salt.
• Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
• Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
• Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute. Let sit until the dried fruit is soft, about 10 minutes.
• Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste.
• Roll out 1 piece of dough into a 10-inch round on a lightly floured surface. Cut out circles using a 2 1/2-inch cookie cutter. Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal. Crimp the edges with a fork, then poke a few small holes in the top of each. Repeat with the remaining dough and filling.
• Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.

Steps:

• 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).

Steps:

• 1. Measure Ever Ready Blend into bowl
• 2. Add Milk and stir until a soft dough is formed
• 3. Turn onto a lightly floured board and knead 30 seconds
• 4. Mix together remaining ingredients
• 5. Roll dough 1/8 to 1/4 inch thick and cut int o 2 inch rounds or squares
• 6. Place 1 TBSP of brown sugar mixture on each round or square,moisten edges and fold over
• 7. Place on baking sheet (covered with parchment paper) and press edges with fork to seal
• 8. Brush with milk and bake in a hot oven (425 degrees) for 10 minutes
• 9. Makes about 2 dozen Enjoy :-)

Steps:

• 1. Place flour on pastry board. Make a well in the center. Put butter, sugar, 2 eggs, (grated lemon rind) and salt into the well. Work the flour mixture gently with your hands and form into a ball.
• 2. Cover with clean towel and let rest for 1 hour. With rolling pin, roll dough to 1/4" thickness and cut out 3" circles (I use a drinking glass for this).
• 3. In the center of each circle of dough, place 1/2 tsp. of preserves then fold dough in half and crimp with fork to close edges. Brush the dough with the beaten egg.
• 4. Preheat oven to 350 degrees. Place cookies on cookie sheet and bake for 10-15 minutes. Remove them from the oven and serve.
• 5. Optional: after removing cookies from oven you can sprinkle them with confectioner sugar...I never do but the recipe offers this option.

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
• Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
• Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
• Bake 25 to 30 minutes or until golden.