Makes 20
Filling:
2T. honey or maltose or corn syrup
3/4 C. confectioners’ sugar
2 T. butter
3 T. flour
Skin:
A: 2C. flour
4 T. shortening
8 T. water
B: Oil flour:
1 1/2C. flour
6 T. shortening
Filling:
Briefly heat honey or maltose until soft; remove from heat. Sift confectioners’ sugar and add butter; cream together and add honey and flour. Knead into a smooth dough and roll to a long roll; cut into 20 pieces.
Skin: Mix ingredients of (2) and roll into a long roll; cut into 20 pieces (A). Mix ingredients of (1) and roll into a long roll; cut into 20 pieces (B)
Procedure:
(1) Flatten (A) pieces; place (B) pieces in center of (A) pieces and wrap edges to enclose (B)
(2) Lightly flatten each piece and place a portion of filling in center of skin; gather edges to enclose filling; pinch to seal. Using a rolling pin, roll each into a 2‑inch flat circle. Place cakes on a cookie pan; preheat oven to 360; bake sheets 10 minutes; remove and cool; serve.