Lemon-Strawberry Cookie Triangles
Slice and back cookies take on a new shape here. Using canned pie filling helps
to get a jump start on making these triangle-shaped cookies.
3/4 cup canned strawberry pie filling
1/2 cup finely ground hazelnuts (filberts)
1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla
2 2/3 cup all-purpose flour
2 teaspoon finely shredded lemon peel
1. For filling, place pie filling in a small bowl. Snip any large pieces of
strawberry. Stir in ground nuts. Set aside.
2. Beat butter and cream cheese in a large mixing bowl on medium to high speed
for 30 seconds. Add sugar and baking powder; beat until well combined. Beat in
egg and vanilla until thoroughly combined. Beat in as much of the flour as you
can with the mixer. Stir in lemon peel and any remaining flour with a wooden
spoon. Divide dough in half. Cover and chill dough about 1 hour or until easy
to handle.
3. Roll one half of dough between two sheets of waxed paper into a 12x8-inch
rectangle. Remove top sheet of waxed paper. Spread half of the filling over
dough to within 1/4 inch of edges. Roll up, jelly-roll style, starting from one
of the short sides, removing bottom sheet of waxed paper as you roll. Pinch to
seal. Using your hands, shape roll of dough into a triangular log. Wrap in
waxed paper or clear plastic wrap. Repeat with remaining roll and filling.
Chill about 4 hours or until firm.
4. Remove one roll from the refrigerator. Unwrap and reshape slightly, if
necessary. Carefully cut into 1/4-inch-thick slices. Place 2 inches apart on
greased cookie sheet.
5. Bake in a 375 degree F oven 8 to 10 minutes or until edges are firm. Cool on
cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat
with remaining roll of dough. Makes about 48.
Make-Ahead Tip: Wrap rolls of dough in plastic wrap. Place in an airtight or
freezer container and freeze up to 1 month. To use, thaw just until soft enough
to slice. Or, cool baked cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of waxed
paper. Repeat layers, leaving enough air space to close container easily.
Freeze up to 1 month.
GOD Bless, Marla
[Non-text portions of this message have been removed]
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