We call them Gettintaschen, “goddess pockets.”
“Pockets.” Yeah, right.
They're sweet, triangular cookies stuffed, traditionally, with fruit, nut, or poppy seed fillings. My covensib Kay generally makes a few with peanut butter-chocolate chip centers as well. Call it fusion.
I don't need to tell you what they represent. That's why they're served in the Spring, and at other fertility-related occasions, like Full Moons and First Bloods.
Needless to say, they're way better than your standard-issue B of S moon-cakes.
Edible little deltas filled with sweet, rich goodness. What could possibly be more goddess-y than that?
“Pockets.”
Yeah, right.
Goddess “Pockets”
Gettintaschen
2/3 cup butter, softened
½ cup sugar
1 egg
2 teaspoons lemon zest
½ teaspoon vanilla
2½-3 cups unbleached flour, sifted
1 teaspoon baking powder
dash salt
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Cream the butter with the sugar. Add egg. Continue creaming until smooth.
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Add vanilla and lemon zest. Sift in flour, baking powder, and salt. Mix until a ball of dough forms.
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Chill 2-3 hours, or overnight.
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Preheat oven to 375.
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Roll out dough on a lightly-floured surface to a thickness of 1/8 inch. Cut into 2-inch rounds. In the center of each, place 1 tablespoon of your favorite nut or poppy seed filling, or jam. With your finger, wet the rim of each circle with water, then fold into three-cornered cookies with the filling peeping out in the middle. (Press the two sides together, then fold the third side over and press the corners together.)
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Bake on a well-greased cookie sheet 10-15 minutes, until the tops are golden.
Makes about 3 dozen.
