Posted by: Schmitty 10-24-99 1:36 AM
Pocketbooks
1/2 cups all purpose flour
3 tablespoons granulated sugar
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter cut in 16 pieces
Yolks from 3 large eggs
2 tablespoons ice water
About 2/3 cup fruit preserves (the thicker the better)
Icing: 1/2 cup confectioners' sugar mixed with 1 tablespoon milk
Place flour, sugar and salt in food processor and pulse to mix.
Add butter and pulse just until blended.
Whisk egg yolks and ice water to blend.
With machine running, add yolk mixture and pulse 15 times, then process until dough comes together about 5 seconds.
Remove dough and knead briefly, about 6 or 7 turns.
Shape into 2 thick disks, wrap separately in plastic wrap and refrigerate about 1 hour.
Heat oven to 400 degrees and lightly grease cookie sheets.
With rolling pin, roll each piece of dough between 2 pieces plastic wrap or waxed paper to 1/8 inch thickness.
Using 2 3/4 inch round cookie cutter, cut out 16 cookies from each piece, rerolling and cutting scraps.
Place 1 level teaspoon fruit preserves on 1 side of each circle; fold other side over.
Press edges with tines of fork to seal.
Prick centers of each with fork.
Place about 1 inch apart on prepared cookie sheet.
Bake about 12 minutes until golden.
Remove to rack to cool.
Drizzle with icing and let icing harden before eating or storing cookies.
Makes 32 cookies.