| from Grandmom Bea, the grandmother
of Melinda Zalma, our program officer
You'll Need:
For filling:
The traditional filling is poppy
seeds and raspberry or apricot preserves work well.
Chocolate chips or mashed prunes are also good.
Another good filling is Musselman's sweet cherries--just
drain them first.
Here's how:
Preheat oven to 350 degrees and prepare a well
greased cookie sheet. Cream sugar and shortening
then add oil and beat again. Add eggs and OJ and
mix well. Sift dry ingredients together in a seperate
bowl, add to wet and beat in gently.
Roll out and divide in four parts. Put 3/4 teaspoons
(or less) of your favorite filling in the center
of each round. Raise three sides up and pinch
each corner to shape into a triangle with the
filling centered in the middle. Make sure the
sides are pinched well or else they will separate
during baking. Brush with egg wash. Bake for 20
minutes or until golden brown. Cool on cookie
racks and transfer into container that can be
sealed.
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