Jelly Pockets

1 cup all purpose flour

3 tablespoons sugar

1/4 teaspoon salt

1 teaspoon grated lemon zest

7 tablespoons butter, softened

1 egg

1/2 teaspoon vanilla

1 egg, beaten

apricot or raspberry jam


Combine flour, sugar, salt, lemon zest, and butter in bowl.  Mix with electric mixer at low speed until butter is evenly distributed and mixture is crumbly. 

Beat egg with vanilla in small bowl.  Pour into flour mixture and continue to beat at low speed until dough begins to hold a shape.  Lightly knead on floured board, pat into disk, wrap with plastic and chill at least one hour.

To bake, preheat oven to 375.  Lightly grease baking sheet.  Roll out dough on floured board to 1/4 inch thickness.  Cut out circles with 3 inch wide glass or cookie cutter.  Remove excess dough, place in bowl and chill.  Brush the circles with egg and place 1/2 teaspoon jam in center of each.  Fold to enclose and press edges with fingertips to seal.  Transfer to prepared sheet and brush tops with egg.  Repeat with remaining chilled dough. 

Bake about 15 minutes until tops are golden and set.  Transfer to racks to cool.

Makes 16