Ingredients
Ingredients
1/3 cup butter, softened
1/3 cup shortening
3/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 egg
2 tablespoons milk
1 teaspoon vanilla
2 cups all-purpose flour
Candied Filling (see below)
Semisweet chocolate pieces
Instructions
Directions
1. In a large mixing bowl, beat butter and shortening with an electric mixer
on medium to high speed for 30 seconds. Add sugar, baking powder, cinnamon,
ginger, cloves and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in egg, milk, and vanilla. Beat in the flour on low speed
Divide dough into fourths. Cover; chill about 3 hours or until dough is
easy to handle.
2. Preheat oven to 350 degrees F. On a lightly floured surface, roll a
portion of the dough into a 10×6-inch rectangle. Using a fluted pastry wheel
or a sharp knife, cut dough into 15 2-inch squares. Place squares 2 inches
apart on ungreased cookie sheet.
3. Spoon 1 teaspoon of filling onto center of each square. Brush one corner
of dough with water. Fold opposite corner over filling. Fold brushed corner
over first corner; press gently to seal. If desired, press one semisweet
chocolate piece into the top of the overlapped corners.
4. Repeat with remaining dough, filling, and chocolate pieces. Bake as
directed. Makes 60 envelopes.
Candied Filling: In a small mixing bowl, combine an 8-ounce package cream
cheese or reduced-fat cream cheese (Neufchatel) , softened, and 1/4 cup sugar
Stir in 1/2 cup miniature semisweet chocolate pieces or almond brickle
pieces. Makes about 1-1/2 cups.
To Store: Layer between waxed paper in an airtight container; cover. Store
in refrigerator for up to 3 days or freeze for up to 3 months.
