½ cup butter or margarine, soft (1 stick)
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
2 cups flour
Preserves, such as apricot, raspberry, or cherry
Solo brand fillings – prune, poppy seed, almond
Hot fudge sauce
In a medium sized bowl, beat the butter and sugar until thoroughly blended and fluffy. Add egg and vanilla. Add flour and baking powder, stirring until blended well. Divide in half, form each half into a disk and wrap with plastic. Refrigerate about 1 hour.
Preheat oven to 350. On a floured surface, roll out one half until it’s ¼” thick (this is thicker than you might think). Cut into circles with a 2 or 2-1/2” cookie cutter. Place a half teaspoon of filling in the middle of each circle. Resist the urge to use more filling – it expands during cooking and will overflow. Form into a triangle with only a tiny window of filling peeking out, pinching the seams well so they don’t burst open during cooking. Re-roll scraps and repeat with the other half of the dough.
Place on greased cookie sheets (or use parchment paper) and bake for 18-20 minutes. Let cool on the pan for a few minutes before moving them to a wire rack to cool completely.
Makes about 24.