Poppy Seed Pockets

By littlefish

Ingredients

• 1 8-ounce package cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons lemon zest
• 2 teaspoons vanilla
• 2 3/4 cups flour
• 1 12.5-ounce can poppy seed filling
• 1 cup confectioner’s sugar

Details

Servings 3
Adapted from goboldwithbutter.com

Preparation

Step 1

In the bowl of an electric mixer, combine cream cheese and butter, mix until well combined. Add sugar; beat until light and fluffy. Add lemon zest and vanilla; mix to combine. Slowly add flour and mix just until thoroughly incorporated. Remove dough and divide into four equal parts. Flatten each into a round disc and cover with plastic wrap. Refrigerate at least one hour.

Preheat oven to 350°F. On a well-floured surface, roll out one package of dough at a time to about 1/8-inch thick. Using a 2-inch, round cookie cutter, cut circles from the dough and transfer half the circles to a baking sheet covered with parchment paper. Reserve the remaining circles to use as tops for each cookie. Re-roll and cut any remaining dough scraps.

Place 1 teaspoon poppy seed filling in the center of each dough circle on the baking sheet. Dip the tip of your finger or a small pastry brush in water and lightly brush water around the edge of each circle with poppy seed filling. Quickly cover each with a reserved dough circle and use the tines of a fork to gently crimp the edges of the two circles together. Use the tip of a sharp knife to cut an “x” into the top of each cookie. Bake 8 to 10 minutes or until the edges of the cookies just start turning golden brown. Remove cookies from oven and dust generously with confectioner’s sugar. Let cookies cool 3 to 4 minutes on baking sheets before removing to a wire rack to cool completely.