Butter room temperature to grind until splendor with sugar, then add the egg

Sift the flour with the baking powder, add to butter-egg mixture, add the zest. Quickly knead the dough, wrap it in foil and put into the refrigerator for 30 minutes.

Apples cleaned, remove the core. Cut into wheels. But they should be high enough, as in the baking process they shrink in size. Soak raisins in water (optional - sweet wine or liqueur) Then squeeze.

The prepared apples in a little stew in a pan with butter, sugar, cinnamon, adding, if necessary, a spoonful of water or liquid from soaking raisins.

From a piece of dough make a ball, then into a pancake, the size of a little more than a slice of Apple. In the middle of the dough and put a circle of apples in the middle - raisin.

To take another piece of dough, slightly larger than the first, its also in the ball, then the cake and cover with the Apple. The lower edge of the pellet to bend up, press it to the top of the cake and form the cookies. In the middle of the top to cut steam to escape. Bake in preheated to 160-170 degrees oven for about 15-20 minutes. Cookies in the baking process increases in volume, so spread out on a baking sheet they should at a distance from each other.