Raisin Pockets

• FOR THE FILLING:
• 1 whole Lemon, Zest And Juice (Reserve Zest For The Dough)
• 1 whole Orange, Zest And Juice
• 15 ounces, weight Raisins
• 2/3 cups Light Brown Sugar
• _____
• FOR THE DOUGH:
• 1 cup Unsalted Butter, Room Temperature
• 1 cup Sugar
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Salt
• 1 whole Egg (large)
• 2 teaspoons Vanilla
• 1 Tablespoon Lemon Juice
• 1/4 cups Milk
• 3 cups Flour
• 1/4 cups Powdered Sugar, For Dusting

1. Zest lemon. Reserve zest for cookie dough.
2. Zest orange. Using a measuring cup, squeeze juice from orange and lemon. If you have less than one cup, add water to make 1 cup. Pour juices (and water if needed) into a medium-sized saucepan. Add raisins, orange zest, and brown sugar. Bring to a boil. Remove from heat. Let sit 5 minutes to soften raisins. Puree. Chill in the fridge or freezer.
3. To prepare the dough, place reserved lemon zest, butter, and sugar in a mixing bowl. Mix on medium high until fluffy. Beat in baking powder and salt. Beat in egg. Beat in vanilla and lemon juice. Add milk in two additions as to not splatter. Gently stir in flour. Chill dough in plastic wrap for 3 hours.
4. Divide dough in thirds. Generously flour a rolling surface. Roll out one portion of the dough, keeping the other portions in the fridge. Cut into 2" to 3" circles or other shape. Place on a cookie sheet. Top with a generous amount of filling. Top with a second cutout, gently pushing on edges to seal. Chill cookies on the cookie sheet for 30 or more minutes.
5. Bake 20 minutes at 350u0b0F, rotating from the upper third to the lower third (or lower to upper) rack of the oven halfway through. Cool a few minutes on the pans. Transfer to cooling racks. Cool completely. Dust with powdered sugar, if desired.

filling, lemon, orange, weight raisins, light brown sugar, butter, sugar, baking powder, ubc, egg, vanilla, lemon juice, ubc, flour, ubc

Taken from tastykitchen.com/recipes/desserts/raisin-pockets/ (may not work)