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Cranberry Nut Turnovers
18 small turnovers Here's a treat that's fit for the finest company. The turnovers take a little more effort to prepare than cookies, but they are worth it. If you should end up with extra filling, freeze it and use it for another time, or smear it on pancakes or French toast instead of syrup. Filling Dough 1. In a medium saucepan, combine the 1/3 cup sugar, water and cranberries. Bring the mixture to a boil, stirring often, for 10 minutes or until the sauce thickens. 2. Stir in the raisins, and cook the filling over medium heat for 2 minutes longer - stirring continually. Remove the filling from the heat, and stir in the nuts. Set the filling aside to cool while you make the dough. 3. In a large bowl, combine the all-purpose flour and whole-wheat flour, the 2 T sugar, baking powder and salt. With a pastry blender or two knives worked in a crisscross fashion, cut in the shortening until the dry ingredients are crumbly. Add the milk, and stir the mixture with a fork until the dough can be formed into a ball. Turn out the dough on a lightly floured work surface, and knead the dough a few times to make a smooth ball. 4. On a lightly floured surface, roll out the dough to a thickness of 1/16 inch to 1/8 inch. Using an inverted glass or a cookie cutter, cut out 3-inch circles, and place them on ungreased cookie sheets. 5. Place a tsp of filling in the center of each circle. With your finger, brush the edges of the circles with the egg-eater mixture, and fold the circles in half, pressing the edges together to make a tight seal. (Do one circle at a time to prevent the egg mixture from drying before you seal the dough.) When all the circles are sealed, with a pastry brush, brush the remaining egg mixture on top of the turnovers. 6. Bake the turnovers in a preheated 375 degree oven for 18 minutes or until the crust is a light golden-brown. from Jane Brody's "Good Food Cookbook" |