Name: Raisin Heart Pockets
Yield: 1
Ingredients: 2 c. all-purpose flour -; 1 1/4 tsp. baking powder -; 1/2 tsp. baking soda -; 1/2 tsp. ground cinnamon -; 1/2 tsp. salt -; 1/4 tsp. freshly grated nutmeg -; 1 c. granulated sugar -; 3/4 c. unsalted butter -; 2 tbsp. whole milk yogurt -; 2 tsp. pure vanilla extract -; 1/2 tsp. finely grated lemon zest -; 1 large egg -; Raisin Filling for Heart Pockets -; Confectioners' sugar -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Raisin Heart Pockets

1. 2 c. all-purpose flour -

2. 1 1/4 tsp. baking powder -

3. 1/2 tsp. baking soda -

4. 1/2 tsp. ground cinnamon -

5. 1/2 tsp. salt -

6. 1/4 tsp. freshly grated nutmeg -

7. 1 c. granulated sugar -

8. 3/4 c. unsalted butter -

9. 2 tbsp. whole milk yogurt -

10. 2 tsp. pure vanilla extract -

11. 1/2 tsp. finely grated lemon zest -

12. 1 large egg -

13. Raisin Filling for Heart Pockets -

14. Confectioners' sugar -

How to cook deliciously - Raisin Heart Pockets

1. Stage

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.

2. Stage

In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar and butter on medium speed until light and fluffy, about 2 minutes. Add the egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.

3. Stage

Divide dough into quarters. Place each quarter between 2 sheets of parchment paper. Roll out dough 1/8-inch-thick. Stack packages of dough on a baking sheet and refrigerate until chilled about 1 hour (or freeze for 30 minutes).

4. Stage

Preheat oven to 425 degrees F. Line baking sheets with Silpats.

5. Stage

Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies and place half of them on a prepared baking sheet, leaving 1 inch between cookies.

6. Stage

Place a generous tablespoon of filling in the center of the hearts on the baking sheet. Spread filling leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork, to decoratively press the pocket edges together. Re-roll and chill any remaining dough scraps. Repeat process until all the dough and filling is used. If at any time dough becomes too soft to work with, return to refrigerator until chilled.

7. Stage

Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners' sugar. Store in an airtight container for up to 1 week. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.