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Tiny Lemony Turnovers
Author/Submitted by:
Servings: 1
Categories:
Cookies
/
Desserts
Ingredients: 1/2
cup
Softened butter 1/2
cup
Sugar 1
large
Egg 2
cups
Flour 1
teaspoon
Baking powder 1/2
cup
Part-skim ricotta cheese 2
tablespoons
Confectioners' sugar 1
tablespoon
Grated lemon peel
Directions:
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, wraped 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
tsp. 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.
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