Title: Tiny Lemony Turnovers
Categories: Cookies
Yield: 8 servings
1/2 c Softened butter
1/2 c Sugar
1 lg Egg
2 c Flour
1 ts Baking powder
1/2 c Part-skim ricotta cheese
1 tb Confectioners' sugar
1 tb Grated lemon peel
In large bowl with mixer at med speed, beat butter & sugar until light
& fluffy; beat egg in well. At low speed beat in flour & baking powder
until well blended. Flatten dough to disk shape; refrigerate, wrapped in
plastic wrap, 1 hour until firm. Heat oven to 375. Work with half dough at
a time; keep remainder refrigerated. Roll out to 1/8" thick between two
sheets of wax paper or plastic wrap & cut into 2" squares.
In small bowl stir in ricotta cheese, confectioners' sugar & lemon peel
until smooth. Spoon 1 teaspoon ricotta mixture into center of half of dough
squares; brush edges with beaten egg white. Top with remaining squares;
using fork, press edges to seal. Brush with egg white; sprinkle with
multicolored nonpareils. Bake 12-15 minutes. -
