RAISIN FILLING FOR HEART POCKETS
Make this delicious filling for our romantic Raisin Heart Pockets.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the raisins, water, sugar, flour, lemon zest, and cinnamon in a small saucepan over medium heat. Bring to a simmer. Cook, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Transfer to a food processor. Process until smooth. Refrigerate filling until cool and thickened slightly, about 1 hour.
GOLDEN RAISIN COOKIES
"Since my children are grown, I make these light butter cookies for the neighborhood kids," relates Isabel Podeszwa of Lakewood, New Jersey.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and sugar. Add lemon juice and eggs. Combine dry ingredients; gradually add to creamed mixture. Stir in raisins. Roll into 1-in. balls. , Place on greased baking sheets; flatten with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 109mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
RAISIN HEART POCKETS
These raisin heart pockets are a sweet treat to serve your loved ones on Valentine's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar and butter on medium speed until light and fluffy, about 2 minutes. Add the egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.
- Divide dough into quarters. Place each quarter between 2 sheets of parchment paper. Roll out dough 1/8-inch-thick. Stack packages of dough on a baking sheet and refrigerate until chilled about 1 hour (or freeze for 30 minutes).
- Preheat oven to 425 degrees. Line baking sheets with Silpats.
- Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies and place half of them on a prepared baking sheet, leaving 1 inch between cookies.
- Place a generous tablespoon of filling in the center of the hearts on the baking sheet. Spread filling leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork, to decoratively press the pocket edges together. Re-roll and chill any remaining dough scraps. Repeat process until all the dough and filling is used. If at any time dough becomes too soft to work with, return to refrigerator until chilled.
- Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners' sugar. Store in an airtight container for up to 1 week.
RAISIN POCKETS
A really good old fashioned cookie, especially if you like raisin pie..these cookies are awesome...even better the next day after the flavors have a chance to marry....Yummy!!
Provided by grandma2969
Categories Dessert
Time 21m
Yield 30-35 cookies
Number Of Ingredients 16
Steps:
- In a medium heavy saucepan, stir together the raisins, brown sugar, lemon zest, cinnamon and 1/2 cup water.
- Bring to a simmer over medium heat.
- Cook, stirring frequently, for 5-8 minutes, or until the raisins are rehydrated and most of the liquid is absorbed. If the mixture looks dry during cooking, stir in 1-2 tbls more water.
- Transfer the mixture to a good processor.
- Process till the raisins are coarsely ground.
- Cover and refrigerate the filling until cool and thickened slightly, at least 1 hour. The filling may be refrigerated for up to 4 days.
- Let come to room temperature and stir before using.
- DOUGH.
- In a medium mixing bowl, thoroughly stir together the flour, baking powder,baking soda, cinnamon and salt.
- In a large bowl with electic mixer on medium speed, beat together the sugar and vanilla till well blended and lightened. Add the egg, buttermilk, vanilla and lemon zest and beat till well blended and smooth. Stir in remaining flour mixture until evenly incorporated.
- Divide dough into thirds.
- Place each portion between large sheets of wax paper.
- Roll out each portion a generous 1/8" thick, check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet.
- Refrigerate for an hour or chilled and firm or freeze for 30 minutes to speed chilling. The dough may be held for 24 hours. If frozen, let it warm up slightly before using.
- Preheat oven to 375*.
- Grease several baking sheets or use nonstick spray.
- Working with one portion of dough at a time, leaving remaining dough to chill -- gently peel away the paper then pat back into place one sheet of wax paper. Flip the dough over, then peel off and discard the second sheet of wax paper.
- Using a 2 1/2"-2 3/4" round cookie cutter, cut out enough cookies to fill one baking sheet. If at any time dough softens too much to handle, transfer dough to be chilled.
- Place on baking sheet, about 2" apart. Place a heaping tspful of filling in the center of each round, spreading it out slightly.
- Cut out enough cookies to top ones on baking sheet. and immediately place them on the filled rounds. As the cookie tops soften enought to be pliable, using the tines of a fork, decoratively press pocket edges together, dip tines in flour occasionally to prevent sticking. Reroll any dough scraps and continue cutting and filling until dough is used.
- Bake the cookies, one sheet at a time in upper third of oven for 6-9 minutes or until lightly browned all over and slightly darker at the edges. Reverse sheet from front to back, halfway through baking to ensure even browning Transfer the sheet to wire rack and let stand until cookies firm up slightly--1-2 minutes.
- Using a spatula, transfer cookies to wire rack --.
- Let stand until completely cooled. Store in an airtight container for up to 1 week -- or freeze up to one month.
Nutrition Facts : Calories 149, Fat 4.9, SaturatedFat 3, Cholesterol 19.3, Sodium 113.6, Carbohydrate 25.5, Fiber 0.7, Sugar 15.1, Protein 1.7
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RAISIN HEART POCKETS RECIPE - DELISH
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- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar and butter on medium speed until light and fluffy, about 2 minutes.
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4.9/5 (12)Total Time 2 hrs 40 minsCategory BreadCalories 182 per serving
- Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
- Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
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