2 c. pkg. biscuit mix
1 1/2 c. crushed cornflakes
1/2 c. sugar
1/2 c. shortening
3/4 c. hot water
Strawberry, apricot or blueberry preserves

Combine biscuit mix in bowl with crushed cornflakes, sugar. Mix well. Add shortening and cut in with pastry blender or two knives until mixture looks like coarse corn meal. Add hot water and mix just until blended. Divide dough in half, rolling each half into 12 inch square. Cut each into 3 by 4 rectangles. Place 12 on ungreased cookie sheet. Top each with 2 teaspoons preserves. Cover with remaining 12 rectangles. Moisten edges with water; seal securely. Bake at 400 degrees for 12 to 15 minutes or until done. These may be reheated in the toaster.