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Poppy Seed-filled Ravioli Cookies Recipe

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This recipe for Poppy Seed-filled Ravioli Cookies, by , is from Nonna's Cucina , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Hanley-Parrish
Added: Tuesday, September 18, 2007


1 c. Sugar
1/2 c. Shortening
1/4 c. Butter, softened
2 Eggs
1 tsp. Vanilla
2 1/2 c. All purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1/2 c. Poppy Seed
1/c cup almonds
1/2 c. Milk
2 tbsp.. Honey
1 tsp. finely shredded lemon peel
1 tbsp.. Lemon juice
Poppy seed

mix sugar, shortening, butter, eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2 hours.
Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, the lemon peel and lemon juice in a blender or food processor. Cover and blend or process until liquid is absorbed.
Heat oven to 400. Roll one part of dough into rectangle, 12 x 8 inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 x 2 inches. Place 1 teaspoon of poppy seed mixture on one end of each rectangle. Using metal spatula or knife dipped into flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped in flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are light brown. Brush warm cookies with honey. Sprinkle with poppy seed. Remove for rack to cool. Repeat with remaining dough.
Makes 4 dozen cookies.




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