Yield: 16 Cookies
|2 cups||Cake flour|
|2 teaspoons||Baking powder|
|2 tablespoons||Sugar, confectioners|
|1 \N||Egg white; slightly beaten|
|¼ cup||Raisins; chopped|
|¼ cup||Nuts; chopped|
|2 tablespoons||Orange juice|
|1 tablespoon||Lemon juice|
|¼ cup||Citron; chopped|
|\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.