Step 1

To begin, whip together everything except the flour until well blended and creamy. This takes about 3 to 5 minutes in the mixer with a wire whisk.

Step 2

Changing to a paddle attachment, add the flour one half cup at a time until dough comes together into a ball.

Step 3

Turn it out onto a flat surface and knead a few times, adding flour until you have a smooth ball that doesn’t stick to your hands.

Step 4

Refrigerate the dough for at least one hour.

Step 5

When chilled, roll dough to about 1/8″ thickness and cut out about 2 1/2 to 3 inch circles. A cookie cutter is nice, but you can use an appropriate sized glass in a pinch. :-)

Step 6

Place dough circles on a cookie sheet and spoon a scant teaspoon of fruit pastry filling into the center of each.

Step 7

Fold two sides of circle to center, securing with a drop or two of water. (I do a little pinch to make the join more secure).

Step 8

After baking 10 – 12 minutes in a 375 degree (F) oven, dust liberally with powdered sugar.