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Queen's Purses

Servings: 36


2 cups Four-Way Butter Dough (recipe follows)
1/3 cup raspberry or strawberry preserves
1 egg
1 teaspoon water
1/4 cup ground nuts

For Four-Way Butter Dough:
1 pound (1 1/2 cups) butter, softened
2 cups sugar
3 eggs
1 tablespoon vanilla
5 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

Cooking Directions:

Shape dough into two flattened rounds. Wrap securely in plastic wrap; chill several hours until firm.

On floured surface, roll one round to 1/8-inch thickness. Cut with 2 1/2-inch scalloped round cutter. Dollop 1/4 teaspoon preserves on center of each cookie. Fold dough in half, enclosing preserves. Lightly press edges to seal. Place 1 inch apart on buttered cookie sheet. Brush lightly with combined egg and water; sprinkle with nuts. Repeat with remaining dough. Bake at 400°F for 8 to 10 minutes or until edges begin to brown.

For four-way dough: Cream butter and sugar together until fluffy. Add eggs and vanilla; beat until light and fluffy. Add remaining ingredients, mixing at low speed until well-blended. Divide and use as indicated in recipes.

*Other recipes that utilize the Four-Way Butter Cookie Dough are:

Cherry Pistachio Jewels
Chocolate Almond Snowballs
Wisconsin Cranberry Eggnog Cheesecake

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