6 c. flour
1 tsp. salt
1 tbsp. sugar
3/4 c. shortening
1 egg
1 1/2 c. water

FRUIT FILLING:

20 oz. mixed dried fruit
1/2 lb. raisins
3/4 c. sugar
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pinon nuts (other nuts may be used)

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 in diameter and 1/8 inch 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 forefinger 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-ounce can of fruit pie filling can be substituted for the fruit filling.) 7 to 8 dozen cookies.