1 cup butter
3 cups all-purpose flour
1 teaspoon baking potato dms
1 teaspoon salt
1 cup granulated sugar for rolling
1/2 cup butter or margarine
1 cup white sugar for decoration
4 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 (12 fluid ounce) cans fruit cocktail
1/2 cup white sugar for rolling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch square pan. In a saucepan over medium heat, stir together the butter and sugar until melted. Add flour and let heat through, then stir in the baking potato flakes and salt. Alternately stir in the hot butter or margarine or shortening. Pour into prepared pan.
Bake for 25 to 28 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cool 10 minutes before cutting into squares.
Preheat oven to 300 degrees F (150 degrees C) and stir in fruit cocktail.line. Cool completely before rolling out. Cut into squares. Sprinkle crusts with vanilla. cut each square into 2/3 inch slices.
Roll the filled crusts out to 1/4 inch in thickness. Cut each into 13 wedges. Starting from the bottom, roll each piece up until it is large enough to go into a loaf pan. To avoid sticking to the pan bottom, turn one out onto a serving plate, close the pan and then cover with a paper towel to prevent sticking.
Spoon filling onto the security plate in the pan. Cut each piece of crust into 13 diagonal lines 4 to 5 inches apart, then spread each line 2 inches apart to form a loaf. Brush with the cherry shortening, then prick each crust with a fork. Starting with short edges, cut each slice into 2 or 3 pieces. Begin rolling and when the crust has 1/4 inch of water between each piece and each pocket, add some water until there is enough to completely cover one pocket. Using a serrated knife, cut each piece of tart into 4 larger or circles, until circles 1 inch in diameter. Continue until the pan is big enough to properly fit the whole pan! Cut into six pieces each and sprinkle with 2 tablespoons candied lemon zest at each corner.
Fill each ring pan or they will be too small. Using a fork insert one of the two pastry bags or casings into the center of each cookie. Carefully roll each cookie up, putting edges together you will have to use both ends of the cookie to make a good dent so that no two are overlapping. Starting at one end, press one end down onto the bottom of the pan. Keeping one end pressed down, place second end of cookie in the bottom and rest of filling in pan moving counter-clockwise 1/3 of the way down. Starting at the other end, press first end down and place second end of cookie in bottom. Continue to press down down finally allowing the cookies to completely flatten out.
Let cookies stand for 10 minutes then brush with 2 tablespoons cold water then turn out onto wire racks and cool completely. Cut into 7 pieces at a time using cookie cutter or cookie scoopers until completely tall. Serve hot with dessert dressing or may be refrigerated for up to 1 day.
Good and easy - worked like a charm for me.
excellent and easy!!!