Recipe - Tiny Lemony Turnovers

One half cup Softened butter
One half cup Sugar
1 lg Egg
2 cup Flour
1 teaspoon Baking powder
One half cup Partskim ricotta cheese
2 tablespoon 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
1215 minutes. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On TUE, 14
NOV 1995 055426 0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini