Mexican Cookies Sweet Empaniditas Recipe

• 1/2 c. raisins
• 1/2 c. apple juice
• 2 tbsp. packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves, grnd
• 1/2 teaspoon grated lemon peel
• 1 1/2 teaspoon cornstarch
• 1/2 c. grated tart apple
• 1/4 c. finely minced walnuts
• 1 tbsp. lemon juice
• Pastry for 2 crust, 9 inch pie
• Beat egg, for glaze
• Granulated sugar

1. In saucepan, combine raisins, apple juice, sugar, cinnamon, cloves and lemon peel.
2. Bring to a boil, reduce heat and simmer 5 min.
3. Dissolve cornstarch in 2 Tbsp.
4. cool water, stir into raisin mix with apple and walnuts.
5. Cook and stir till thickened, 1 to 2 min.
6. Stir in lemon juice; cold.
7. Roll out pastry 1/8 inch thick on floured surface.
8. Cut into 12 rounds with 4 inch cutter, re-rolling dough as needed.
9. Place rounded Tbsp.
10. of filling in center of circles; fold pastry in half over filling to enclose.
11. Press edges with tines of fork to seal.
12. Prick tops with fork.
13. If you like, decorate tops with small shapes cut with canape cutters from remaining dough.
14. Brush with beaten Large eggs, sprinkle generously with granulated sugar.
15. Bake on ungreased baking sheet at 375 degrees for 10 min or possibly till golden brown.
16. Cold on wire racks.
17. Makes 1 dozen.

raisins, apple juice, brown sugar, cinnamon, cornstarch, apple, walnuts, lemon juice, pastry, egg, sugar

Taken from cookeatshare.com/recipes/mexican-cookies-sweet-empaniditas-56122 (may not work)