Yield: 6 Servings
|1½ tablespoon||Minced candied orange peel|
|1½ tablespoon||Minced candied lemon peel|
|½||Egg, slightly beaten|
|2 tablespoons||Cookie or biscuit crumbs|
|1½ tablespoon||Minced candied citron|
Cream shortening and sugar. Add candied peel, citron, currants, crumbs, nutmeg, cinnamon, and egg. Mix thoroughly. Cut plain pastry in rounds 6 inches in diameter. Place 1 tablespoon of fruit mixture on ½ of each round. Moisten edges. Fold like a turnover. Press edges together. Crimp. Brush with slightly beaten egg, or water.
Sprinkle with sugar. Bake in hot oven (450 F) 10 minutes, or until brown.
Florence Taft Eaton, Concord, MA.