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

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.

Similar recipes