---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple and Nut Pockets
  Categories: Cookies
       Yield: 20 servings
  
            Dough:
       8 tb Unsalted butter; softened
   1 1/4 c  Sugar
       1 lg Egg
   1 1/2 ts Vanilla extract
   2 1/2 c  Sifted all-purpose flour
     1/2 ts Salt
     1/4 ts Baking soda
            Filling:
     2/3 c  Apple butter
       1 tb Lemon juice
            Grated zest of 1 lemon
     1/4 c  Finely chopped walnuts
            Confectioners' sugar
            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. “An Edible Christmas” (A Treasury
   of Recipes for the Holiday) by Irena Chalmers.
  
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