Mincemeat or Jam Turnovers
By America's Test KitchenPublished on August 22, 2007
Yield
Makes about 4 dozen
Ingredients
2 ½ cups unbleached all-purpose flour ¼ cup cornstarch 2 teaspoons baking powder Pinch table salt 2 egg yolks 3 tablespoons light cream 1 ½ teaspoons vanilla extract 1 cup granulated sugar 12 tablespoons unsalted butter, softened4 tablespoons vegetable shortening 24 teaspoons raspberry jam, prepared mincemeat, or apricot or prune butter
Instructions
- Heat oven to 350 degrees. Prepare cookie sheet with parchment or silicone paper.
- Mix flour, cornstarch, baking powder, and salt in a medium bowl. Mix yolks, cream, and vanilla together in a measuring cup.
- Cream sugar with butter and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
- Add dry ingredients and beat until mixture begins to clump together (about 18 to 20 seconds on lowest speed of electric mixer).
- Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.) Proceed with rolling, shaping, and baking instructions under selected cookie. Selected shapes: Classic cut-outs; spirals made with another colored dough; turnovers; mock thumbprints.
- Working with 1/4 of the dough at a time, roll to about 1/8 inch thick. Using a 3-inch round cookie cutter, cut dough rounds. Transfer rounds to prepared cookie sheet. Fill the center of each with a scant 1/2 teaspoon of prepared mincemeat, jam, or apricot or prune butter. Fold in half; crimp edges with a fork. Turn corners up and around so that they come within 1/2-inch of the meeting. Arrange shaped cookies about 1 1/2 inches apart. Bake at 375 degrees until golden brown, 15 to 17 minutes. Dust with confectioners' sugar if desired.
Yield
Makes about 4 dozenIngredients
2 ½ cups unbleached all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
Pinch table salt
2 egg yolks
3 tablespoons light cream
1 ½ teaspoons vanilla extract
1 cup granulated sugar
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening
24 teaspoons raspberry jam, prepared mincemeat, or apricot or prune butter
Test Kitchen Techniques
Ingredients
2 ½ cups unbleached all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
Pinch table salt
2 egg yolks
3 tablespoons light cream
1 ½ teaspoons vanilla extract
1 cup granulated sugar
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening
24 teaspoons raspberry jam, prepared mincemeat, or apricot or prune butter
Test Kitchen Techniques
Ingredients
2 ½ cups unbleached all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
Pinch table salt
2 egg yolks
3 tablespoons light cream
1 ½ teaspoons vanilla extract
1 cup granulated sugar
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening
24 teaspoons raspberry jam, prepared mincemeat, or apricot or prune butter
Test Kitchen Techniques
Why This Recipe Works
We wanted a holiday cookie dough recipe that could be shaped into a variety of rich and tender cookies. When we added some cornstarch, which tenderized the dough, we had our perfect butter cookie recipe.
Instructions
- Heat oven to 350 degrees. Prepare cookie sheet with parchment or silicone paper.
- Mix flour, cornstarch, baking powder, and salt in a medium bowl. Mix yolks, cream, and vanilla together in a measuring cup.
- Cream sugar with butter and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
- Add dry ingredients and beat until mixture begins to clump together (about 18 to 20 seconds on lowest speed of electric mixer).
- Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.) Proceed with rolling, shaping, and baking instructions under selected cookie. Selected shapes: Classic cut-outs; spirals made with another colored dough; turnovers; mock thumbprints.
- Working with 1/4 of the dough at a time, roll to about 1/8 inch thick. Using a 3-inch round cookie cutter, cut dough rounds. Transfer rounds to prepared cookie sheet. Fill the center of each with a scant 1/2 teaspoon of prepared mincemeat, jam, or apricot or prune butter. Fold in half; crimp edges with a fork. Turn corners up and around so that they come within 1/2-inch of the meeting. Arrange shaped cookies about 1 1/2 inches apart. Bake at 375 degrees until golden brown, 15 to 17 minutes. Dust with confectioners' sugar if desired.
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