Raspberry Turnover Cookies


3 1/4 cups flour
2 sticks (250 g) cold butter
2 tablespoons white wine vinegar
4 tablespoons cold water
1/4 teaspoonp salt
2-3 tablespoons powder sugar
16 oz raspberry jam


Preheat oven to 350F. Cover a cookie sheet with parchment paper and set aside.

Sift the flour in a bowl and add the cold chopped butter. Use a pastry blender to cut the butter into the flour until you obtain pea-size crumbles.

Over the crumbles, add water, salt, and vinegar and mix together with your hands until you get a smooth dough.

Roll it on a floured surface to about 1/4 inch thickness and cut circles with a water glass or a round cookie cutter. Place a dollop of jam in the middle and fold the dough in half. Use a fork to press the edges of the cookie together and place it on the cookie sheet. When all cookies are formed, bake them at 350F/180C for about 17-20 mins. Remove from the oven and let them cool on a metal rack.

Dust powder sugar over each cookie.

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