Mulled Cider Kiffles

Preparation

Preheat oven to 350°F.

Sift all-purpose flour and pumpkin pie spice together in a bowl. Add orange zest and vanilla, then set aside. Beat the apple butter and softened butter with an electric mixer on medium speed until very smooth and creamy for about 2 to 3 minutes. Reduce the mixer speed to low and add the flour mixture, mixing just until combined. The dough will be quite moist, but not sticky.

Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 2 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.

Remove one portion of the dough from the refrigerator and place it on a liberally floured surface. Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to a 1/8-inch thick square. Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares. Your total yield will depend on how large you make them. Working quickly, place a small mound of apple jelly (about 1/2) in the center of each square. Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevents the kiffles from popping open as they bake.

Arrange the kiffles 1 inch apart on a parchment lined cookie sheet. Bake until slightly golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks. Repeat the process with the remaining portion of dough.

Once the kiffles are cooled, store between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving.