Raisin Heart Pockets

Martha Stewart Living

Makes about 30 cookies

    FILLING:                                                       
    1 2/3 cups raisins                                             
    1/2 cup water                                                  
    1/3 cup packed dark brown sugar                                
    1 tablespoon flour                                             
    1 1/2 teaspoons lemon zest                                     
    3/4 teaspoon ground cinnamon       
                            
    COOKIES:                                                       
    2 2/3 cups flour                                               
    1 1/4 teaspoons baking powder                                  
    1/2 teaspoon baking soda                                       
    1/2 teaspoon ground cinnamon                                   
    1/2 teaspoon salt                                              
    1/4 teaspoon nutmeg                                            
    1 1/2 sticks unsalted butter room temp                         
    1 cup sugar                                                    
    1 egg                                                          
    2 tablespoons whole milk yogurt                                
    2 teaspoons vanilla extract                                    
    Confectioners' sugar for dusting                               

FILLING:
In a small saucepan, combine raisins, 1/2 cup water, sugar, flour, lemon zest, and cinnamon over medium heat. Bring to a simmer. Cook, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Transfer to a food processor. Process until smooth. Refrigerate filling until cool and thickened slightly, about 1 hour.

COOKIES:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.

Divide dough into quarters. Place each quarter between two sheets of parchment paper. Roll out dough to a 1/8-inch thickness. Stack packages of dough on a baking sheet, and refrigerate until chilled, about 1 hour (or freeze for 30 minutes).

Preheat oven to 425°. Line baking sheets with Silpats or parchment paper.

Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies, and place half of them on a prepared baking sheet, leaving 1 inch between cookies.

Place a generous tablespoon of filling in the center of each heart on the baking sheet. Spread filling, leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork to decoratively press the pocket edges together. Reroll, and chill any remaining dough scraps. Repeat process with remaining dough and filling. If at any time dough becomes too soft to work with, return to refrigerator until chilled.

Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners’ sugar. Store in an airtight container for up to 1 week.