Yield: 16 Cookies
| Measure | Ingredient |
|---|---|
| 2 cups | Cake flour |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| 2 tablespoons | Sugar, confectioners |
| 2 tablespoons | Butter |
| ⅔ cup | Milk |
| 1 \N | Egg white; slightly beaten |
| ¼ cup | Raisins; chopped |
| ¼ cup | Nuts; chopped |
| 2 tablespoons | Orange juice |
| ¼ teaspoon | Cinnamon |
| 1 tablespoon | Lemon juice |
| ¼ cup | Citron; chopped |
| ¼ cup | Currants |
| ¼ teaspoon | Allspice |
| ¼ teaspoon | Cloves |
| 2 tablespoons | Sugar |
| \N \N | Mrs. M. Altman, Lancaster, OH |
| \N \N | in The Household Searchlight cookbook |
FILLING
Sift flour, measure, and sift with baking powder and salt. Cut in butter with 2 spatulas. Add milk. Mix lightly until well blended.
Turn onto lightly floured board. Roll in sheet ⅓ inch thick. Cut in ovals 4 inches long. Combine raisins, nuts, orange juice, lemon juice, spices, currants, citron, and sugar. Mix thoroughly. Place 1 tablespoon on half of each oval. Brush edges of dough with egg white.
Fold over. Press firmly together. Press lightly to flatten. Make 3 short cuts across the top of each oval with the scissors. Sprinkle with powdered sugar. Place 2 inches apart on well-oiled baking sheet.
Bake in hot oven (450 F) until evenly browned.