- 2-1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cream of tartar
- 1 cup unsalted butter, at room temp.
- 1/4 cup vegetable shortening
- 1-3/4 cups sugar, divided
- 2 large eggs 2 Tbsp ground cinnamon
- 1/4 cup ice water
- 1/2 cup preserves (raspberry or other)
- 1/4 tsp pure almond extract
- 1 Tbsp milk
- icing (optional)
Using pastry blender, cut in butter and shortening until mixture resembles small peas.
In small bowl, whisk together 1 egg and 1/4 cup ice water.
With fork, gradually stir egg mixture into flour mixture, just until dough begins to form a ball. Add 1 Tbsp more water at a time if necessary.
Divide dough in half, wrap in plastic wrap.
Press wrapped dough into disks.
Chill until firm, at least 2 hours and up to 1 day.
On lightly floured work surface, roll dough into two 8 x 15 inch rectangles.
Cut each into 3 x 4 inch rectangles.
Stack rectangles between layers of parchment.
Cover with plastic wrap and chill 2 hours to 24 hours.
Heat oven to 425 degrees F.
Line 2 baking sheets with parchment.
In small bowl, stir together preserves and almond extract.
In separate bowl, beat 1 egg with milk.
Top 1 rectangle of dough with 1 Tbsp preserves mixture, spreading almost to edges.
Brush edges with egg mixture.
top with second piece of dough and press edges with fork to seal
Place on prepared baking sheets.
Repeat with remaining dough squares.
Brush finished pies with egg mixture.
Freeze on baking sheets for 20 minutes.
Bake, rotating pans once, until golden brown, 18 to 22 minutes.
Transfer turnovers to wire racks to cool completely.
Spread tops with icing or dust with icing sugar if desired.
