Foldover Cookies Recipes

DATE TURNOVERS

Steps:

• Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook until dates are very soft, about 5 minutes. Set aside to cool to room temperature.
• Stir vinegar into milk in a bowl; set aside to curdle, about 10 minutes.
• Whisk flour and baking soda together in a large bowl; stir in oats and 1 1/2 cups brown sugar. Stir butter, shortening, and milk mixture into flour mixture; cover dough and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Roll dough out on a lightly floured surface about 1/8-inch thick; cut dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold circle in half and press edges together tightly to seal. Place cookies on the prepared baking sheets.
• Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.

DELICIOUS APRICOT FOLD-OVER COOKIES

Steps:

• 1. Cream butter and cheese till light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4-5 hours.
• 2. Meanwhile, cook dried apricots according to package directions. Drain well.
• 3. Stir sugar into hot fruit: cook and stir till mixture boils and becomes smooth; cool. Divide chilled dough in half.
• 4. Roll each half to 10-inch squares; cut 2½-inch squares. Place tsp apricot filling in each square; bring up diagonal corners and seal.
• 5. Bake on ungreased cookie sheet at 375 F for 8-10 minutes.
• 6. Makes about 2½ dozen cookies.
• 7. Enjoy the recipe with full details @ http://goo.gl/UrEHe4

FETA CHEESE FOLDOVERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
• Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

APRICOT FOLDOVERS

Steps:

• Soak apricots in brandy for at least an hour, but preferably overnight.
• Drain and reserve liquid.
• In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
• (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
• Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
• Pre heat oven to 350 degrees.
• Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
• Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
• Bake for aprox 12 minutes or until lightly browned.
• Cool on a rack.
• While baking prepare next batch.
• For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
• I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
• After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
• Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.

RASPBERRY-ALMOND FOLDOVERS

Steps:

• In medium bowl, beat flour, butter, cream cheese and almond extract with electric mixer on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). Divide dough in half (refrigerate half of dough until needed). On lightly floured surface, roll half of dough 1/4 inch thick. Cut into 2 1/2-inch rounds. On ungreased cookie sheet, place rounds 1/2 inch apart. Reroll any remaining dough.
• Place 1/4 teaspoon of the jam off center on each cookie to within 1/4 inch of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
• Bake 11 to 15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

CREAM CHEESE FOLDOVERS (COOKIES) RECIPE - (5/5)

Steps:

• 1. Cream butter until fluffy. Add cream cheese and beat well. Blend in flour and salt, mix well and shape into 2inch balls. 2. Chill dough for several hours. Roll dough to 1/8 inch thickness and cut into rounds with a 2 inch cookie cutter. 3. Place tsp. of jelly on each circle, fold over, but don't pinch edges together. 4. Place on greased cookie sheet. Bake 15 min. at 375 degrees. 5. When cool roll in confectioner's sugar.

APRICOT FOLDOVERS

Steps:

• 1. Mix butter, cream cheese, vanilla and sugar in a bowl, and beat with mixer until fluffy. Stir in flour and salt until a soft dough is formed. Cover and refrigerate 2-3 hours.
• 2. Preheat oven to 350. Spray cookie sheets with cooking spray, set aside. Roll dough to 1/8" thickness on lightly floured board.
• 3. With a cookie cutter, or glass (I use a glass jar), cut dough into 3" rounds. Place 1/4 tsp. jam in center, fold in half and crimp edges with a fork. Pierce top of each cookie with a sharp knife for steam release. Arrange cookies on greased sheet.
• 4. Bake 10-12 minutes, until cookies are lightly browned. Cool on wire rack.

TURNOVER COOKIES

Steps:

• Cream the cream cheese and butter together. Blend in flour and salt.
• Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
• Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
• Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.