Fruit Pocket Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 42
Ingredients
1/2 Cup Shortening1 Cup Sugar2 Large Eggs1 Teaspoon Vanilla Extract2 1/2 Cups All Purpose Flour1/2 Teaspoon Salt1/4 Teaspoon Baking SodaFruit [Raisin, Date, Fig, or Prune] Filling found in my recipe listMilk or Light Cream
Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour, salt, and soda. Cover; chill for 1 hour. Prepare filling.
Heat oven to 400 degrees. Roll dough 1/16" thick on lightly floured cloth-covered board. Cut into 3 1/2 inch circles using cookie or biscuit cutter. Spoon 1 teaspoon of filling on half of each circle. Fold dough over filling; press edges together [I use a dumpling mold for easier crimping].
Place 1 inch apart on ungreased cookie sheet. Brush with milk; spring with sugar. Bake 8 to 10 minutes or until very light brown. Immediately remove from baking sheet.
*if using self-rising flour, omit salt and baking soda. If using quick-mixing flour, mix 1 tablespoon milk into shortening mixture.
Serving Size: Approximately 3 1/2 dozen cookies
Number of Servings: 42
Recipe submitted by SparkPeople user TJVARNADOE.
Heat oven to 400 degrees. Roll dough 1/16" thick on lightly floured cloth-covered board. Cut into 3 1/2 inch circles using cookie or biscuit cutter. Spoon 1 teaspoon of filling on half of each circle. Fold dough over filling; press edges together [I use a dumpling mold for easier crimping].
Place 1 inch apart on ungreased cookie sheet. Brush with milk; spring with sugar. Bake 8 to 10 minutes or until very light brown. Immediately remove from baking sheet.
*if using self-rising flour, omit salt and baking soda. If using quick-mixing flour, mix 1 tablespoon milk into shortening mixture.
Serving Size: Approximately 3 1/2 dozen cookies
Number of Servings: 42
Recipe submitted by SparkPeople user TJVARNADOE.
Nutritional Info Amount Per Serving
- Calories: 72.1
- Total Fat: 2.6 g
- Cholesterol: 9.0 mg
- Sodium: 39.8 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.2 g
- Protein: 1.1 g
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