Fruit pockets

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


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.

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