Fried Fruit Cookies
Yield
3 dozenPrep
15 minCook
15 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ¼ | cups |
sugar
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | cup |
fruit juice
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
eggs
|
|
| 1 | x |
jelly
|
* |
| 1 | x |
powdered sugar
|
*
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 296 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
|
|
| 237 | ml |
fruit juice
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 2 | each |
eggs
|
|
| 1 | x |
jelly
|
* |
| 1 | x |
powdered sugar
|
*
|
| 59 | ml |
vegetable oil
|
|
Directions
Sift together flour, salt, sugar, baking powder, cinnamon, and nutmeg.
Beat together until smooth eggs, oil, and fruit juice (raspberry juice is great, apple juice will do).
Add to the flour mixture and stir to make a soft dough.
Form dough into flat cakes (about 3 dozen). Place ½ tsp. of jelly (again, raspberry is wonderful, but any jelly or jam can be used) in the center of each and roll dough to cover jelly, forming a ball.
Deep-fry balls in hot oil for 4 to 5 minutes.
Drain on paper towels.
Dust with powdered sugar.
