| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Mexican |
Mexican, Cookies |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
tb |
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 |
ts |
Cloves |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1 |
c |
Pinon nuts(other nuts okay) |
INSTRUCTIONS
DOUGH
FRUIT FILLING
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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