CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Grains |
|
Cookies |
16 |
Cookies |
INGREDIENTS
2 |
c |
Cake flour |
2 |
ts |
Baking powder |
1/4 |
ts |
Salt |
2 |
tb |
Sugar, confectioners |
2 |
tb |
Butter |
2/3 |
c |
Milk |
1 |
|
Egg white; slightly beaten |
1/4 |
c |
Raisins; chopped |
1/4 |
c |
Nuts; chopped |
2 |
tb |
Orange juice |
1/4 |
ts |
Cinnamon |
1 |
tb |
Lemon juice |
1/4 |
c |
Citron; chopped |
1/4 |
c |
Currants |
1/4 |
ts |
Allspice |
1/4 |
ts |
Cloves |
2 |
tb |
Sugar |
|
|
Mrs. M. Altman, Lancaster, OH |
|
|
in The Household Searchlight cookbook |
INSTRUCTIONS
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 1/3 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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