Recipes posted on May 24, 2011 14:54
3/4 cup fine diced fresh strawberries 3/4 cup fine diced fresh rhubarb
1 Tablsp cornstarch 2 Tablsp sugar OR sugar sub: xylitol
1 1/2 teasp orange zest
Blend well in a small bowl and set aside.
2 1/4 cups all purpose flour 1/4 teasp salt 1/4 cup sugar OR sugar sub: xylitol
1/2 cup cold butter 1/4 cup chilled shortening
Mix dry ingredients, then cut in the butter and shortening with a pastry blender
until mixture resembles small peas. Add:
1 1/2 teasp orange zest 3 Tablsp cold water 3 Tablsp orange juice
Stir with a fork until combine...mixture will be crumbly and dry.
Knead lightly and shape into a disk. Divide dough in half. Roll half of the dough
to 1/8" thickness on a heavily floured surface. Cut with a 2 1/4" round cutter, re-roll
scraps as needed. Place half of the dough rounds on parchment paper-lined
cookie sheets. Top each one with a heaping teasp of the straw-rhub mixture.
Top with another disk of dough, wet end and pinch together to seal. Cut a small
slit in the top of each...freeze for 10 mins....bake at 375 for 20-25 mins.