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Tiny Lemony Turnovers

Author/Submitted by:
Servings: 1
Categories: Cookies / Desserts

1/2  cup  Softened butter
1/2  cup  Sugar
1  large  Egg
2  cups  Flour
1  teaspoon  Baking powder
1/2  cup  Part-skim ricotta cheese
2  tablespoons  Confectioners' sugar
1  tablespoon  Grated lemon peel

In large bowl with mixer at med speed, beat butter & sugar until light & fluffy; beat egg in well. At low speed beat in flour & baking powder until well blended. Flatten dough to disk shape; refrigerate, wraped in plastic wrap, 1 hour until firm. Heat oven to 375. Work with half dough at a time; keep remainder refrigerated. Roll out to 1/8" thick between two sheets of wax paper or plastic wrap & cut into 2" squares. In small bowl stir in ricotta cheese, confectioners' sugar & lemon peel until smooth. Spoon 1 tsp. ricotta mixture into center of half of dough squares; brush edges with beaten egg white. Top with remaining squares; using fork, press edges to seal. Brush with egg white; sprinkle with multicolored nonpareils. Bake 12-15 minutes.

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