Tuesday, November 9, 2010
Cookie Recipe #311 - Raspberry Oatmeal Turnovers
Raspberry preserves enclosed in a oatmeal and coconut wrapping then glazed with a simple drizzling of icing will fill any sweet tooth's appetitie.
Ingredients: 1/3 cup unsalted butter, 1/2 cup vegetable shortening, 1 cup brown sugar, 1 egg, 1 egg yolk, 1 3/4 cups all-purpose flour, 1 cup oatmeal (quick), 1/2 cup finely shredded coconut, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, 2/3 cup (or more)raspberry jam or preserves, 1 cup powdered sugar, 2-3 tablespoons milk (or more).
Instructions: Preheat oven to 325 degrees. Grease and flour 2 cookie sheets or line with parchment paper; set aside.
In a large mixing bowl, cream together butter, shortening and brown sugar. Add egg and egg yolk and then flour, baking soda, and baking powder. Mix in oatmeal and coconut forming a lumpy dough.
On a floured surface, roll dough out thinly and cut into 4 inch squares. Drop a large spoonful of raspberry jam or preserves into the center of each square, brush edges with a bit of water then fold dough over to make a triangle; press edges together to seal. Make 3 small incisions in the top of each turnover.
Transfer to prepared cookie sheets and bake about 15 minutes, or until lightly golden. Allow to cool on wire racks.
Make icing: In small bowl combine powdered sugar and a tablespoon of milk, stirring. Continue to add milk until of drizzling consistency.
Drizzle generous amount of icing over each cooled turnover and allow to harden.
Makes about 2 dozen turnovers.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.