Fruit-Filled Cookies

Ingredients

• 0.3 oz active yeast dry
• 1 cup butter cut into pieces
• 12 oz cherry dessert filling canned
• 1 large eggs lightly beaten
• 3 cups flour all-purpose
• 0.5 cup warm milk (100° to 110°)
• 1 serving powdered sugar 
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• baking sheet
• baking paper
• oven
• whisk
• blender
• plastic wrap
• cookie cutter

Directions

1. Stir together first 3 ingredients.
2. Cut butter into flour mixture with a pastry blender or 2 forks until crumbly.
3. Whisk together yeast and warm milk.
4. Let stand 10 minutes. (
5. Mixture does not foam.) Stir in egg and vanilla.
6. Add milk mixture to flour mixture, stirring until dry ingredients are moistened. Divide dough into fourths; wrap each portion in plastic wrap, and chill 30 minutes.
7. Roll each portion of dough to 1/8-inch thickness on a flat surface lightly dusted with powdered sugar.
8. Cut into 3-inch squares. Spoon 1 heaping teaspoonful of apricot or cherry dessert filling in center of each square.
9. Fold 2 opposite corners to center, slightly overlapping.
10. Place on parchment paper-lined baking sheets.
11. Bake at 350 for 18 to 20 minutes or until lightly golden. Cool cookies on baking sheet 5 minutes.
12. Remove to wire racks, and let cool completely.
13. Sprinkle cookies with powdered sugar before serving.
14. Note: For testing purposes only, we used Solo Filling for Pastries, Cakes, and Desserts.
15. Snowflake Cookies: Omit dessert filling. Prepare and roll out dough as directed.
16. Cut dough with a 3 3/4-inch snowflake-shaped cookie cutter.
17. Place on parchment paper-lined baking sheets.
18. Sprinkle with sparkling sugar.
19. Bake at 350 for 10 minutes or until lightly golden. Cool cookies as directed. Makes about 5 dozen. Prep: 20 min., Stand: 10 min., Chill: 30 min.,
20. Bake: 10 min. per batch.