---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Apple and Nut Pockets
  Categories: Cookies
       Yield: 20 servings
  
       1 x  -Dottie Cross TMPJ72B             1/4 ts Baking soda
       1 x  -DOUGH:                             1 x  -FILLING:
       8 tb Unsalted butter; softened         2/3 c  Apple butter
   1 1/4 c  Sugar                               1 tb Lemon juice
       1 ea Large egg                           1 x  Grated zest of 1 lemon
   1 1/2 ts Vanilla extract                   1/4 c  Finely chopped walnuts
   2 1/2 c  Sifted all-purpose flour            1 x  Confectioners' sugar
     1/2 ts Salt                                1 x  -for dusting
  
   To make the dough: In a medium bowl, using a hand-held electric mixer set
   at high speed, beat the butter until creamy, about 1 minute. Add the sugar
   and beat until light in color and texture, about 2 minutes. Beat in the egg
   and vanilla. Sift the flour with the salt and baking soda. Gradually add
   the flour mixture to the butter mixture, beating well after each addition.
   Scrape the dough onto a large piece of plastic wrap and wrap tightly.
   Refrigerate until the dough is firm enough to roll out, at least 6 hours,
   or preferably overnight. To make the filling: Combine the apple butter,
   lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375
   degrees. Divide the dough into 4 portions. On a lightly floured work
   surface, roll out one portion of dough to 1/8 inch thickness. (If the dough
   crumbles, work in your hands until malleable.) Using a 3-inch round cookie
   cutter, cut out rounds of the dough. Gather up the scraps to work into the
   remaining dough. Repeat the process until all the dough has been used.
   Place a rounded teaspoon of the filling in the center of half of the
   rounds. Brush the edges of the rounds lightly with water. Place the
   remaining rounds on top of the filled cookies. Using a fork, press the
   edges sealed. Don't worry if cracks appear in the surface. Transfer the
   cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15
   minutes. Transfer to wire racks and cool completely. Sprinkle with
   confectioners' sugar before serving.  Makes about 20 large cookies. Source:
   “An Edible Christmas” (A Treasury of Recipes for the Holiday) by Irena
   Chalmers. Reformatted by: CYGNUS, HCPM52C
  
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