| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Mexican |
Cookies, Mexican |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Flour |
| 1 |
t |
Salt |
| 1 |
T |
Sugar |
| 3/4 |
c |
Shortening |
| 1 1/2 |
c |
Water |
| 20 |
oz |
Mixed dried fruit |
| 1/2 |
lb |
Raisins |
| 3/4 |
c |
Sugar |
| 1/2 |
t |
Cloves |
| 1 |
t |
Cinnamon |
| 1/2 |
t |
Nutmeg |
| 1 |
c |
Pinon nuts, other nuts okay |
INSTRUCTIONS
Mix flour, salt and sugar; add shortening and mix well. Add beaten egg
to water and then to dry mixture. Dough should be soft but not sticky.
Make small balls of dough. Roll out to 5 inches diameter and 1/8"
thick. Place a heaping teaspoon of filling on half of rolled out dough
turning other half of dough over and pressing edges together. Pinch
edges between thumb and fore finger giving the dough a half-turn. Fry
in deep fat until golden brown. Drain. To make fruit filling, add
enough water to cover the dried fruit and raisins. Cook over low heat
until tender. Add sugar, spices, and nuts. Mix until well blended. ( A
21 oz. can of fruit pie filling can be substituted for the fruit
filling.) From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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