Another special recipe my mom agreed to share while I was home! She makes these raspberry turnovers every Christmas and I LOVE them. And now I have the recipe. So I shall make them for breakfast, lunch, and dinner until the end of time.
3 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
1 tsp vanilla extract
She makes the dough the day before and lets it sit in the fridge overnight to harden. I wasn’t there when she made the dough, so I don’t have photos for that part, but it’s pretty simple: mix the flour, baking powder, and salt in a bowl. Set aside. In a separate bowl with an electric mixer, beat the butter, sugar, eggs, and vanilla, until light and fluffy. Mix in the flour a little bit at a time until fully incorporated. Remove from the bowl and shape into a ball. Wrap in Saran wrap/waxed paper and place in the fridge overnight.
When you are ready to make the turnovers, pre-heat the oven to 375 degrees and remove the dough from the fridge, dividing it into four parts with a knife. Work with one part at a time and throw the rest in the fridge to keep cold. Flour your surface, dough, and rolling pin then roll out your dough into a big rectangle shape, leaving it 1/8 of an inch thick. If it’s too thin then it is more likely to tear. From here, use a sharp knife to cut out little 4×3 shapes.
Plop a scoop of jam in the center and fold in half. Use a fork to seal the edges. Flouring the fork here and there helps it from sticking. Poke a few little holes in each turnover (to keep them from exploding when in the oven) and place them on a baking sheet lined with parchment paper. Work fast otherwise the dough will warm up and begin to stick to things. Repeat with the rest of the dough.
Bake 10-12 minutes or until golden brown. Make sure they cool enough before you eat them. Many times in the past I have been very impatient and burned a layer of skin off my tongue!