Fruit pockets
16 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cake flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Sugar, confectioners |
| 2 | tablespoons | Butter |
| ⅔ | cup | Milk |
| 1 | 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 |
| Mrs. M. Altman, Lancaster, OH | ||
| in The Household Searchlight cookbook | ||
Directions
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.