CRUST

3 c. sifted white all-purpose flour
1 t. salt
1/2 t. baking soda
1 c. shortening (1/2 c. Crisco & 1/2 c. butter)
6 T. ice water

FILLING

1 c. butter
1 c. dark brown sugar, firmly packed
1 c. finely sliced candied lemon and/or orange peel
1 1/2 c. golden raisins
1 1/2 c. currants
2 t. allspice
1 t. cinnamon
1 1/2 t. freshly grated nutmeg
1/2 c. burgundy

FOR CRUST:
1. Cut the shortening into the flour, salt, and soda with two knives until it is pebble-like in texture.

2. Add the water very slowly while blending with a fork until the mixture just holds together. (Too wet a dough or too much handling will yield a tough crust.) If more water is necessary, add only one teaspoon at a time.

3. Shape into a ball and wrap in wax paper.

4. May be refrigerated 24 hours. Remove from refrigerator one hour before rolling out pastry. Note: It generally requires two batches of crust to contain all the filling.

FOR FILLING:
1. Cream butter; add sugar gradually and cream until light and fluffy.

2. Add remaining ingredients and simmer over a low heat until thick and well-blended, about 1 hour.

3. Stir occasionally.

4. Cool thoroughly.

Note: Substitutions may be made if the candied lemon/orange peel is not available. Dates may be used or the raisins and currants may be increased to 2 cups each.

5. Roll pastry out to 1/4-inch thickness and cut into 4-inch squares.

6. Place a spoonful of filling in the center of the square. Fold corners to make a triangle. Press edges together with a fork dipped in ice water.

7. Arrange on a buttered cookie sheet and bake in a preheated 400 degree oven for 10 to 15 minutes. Cool on wire rack. Pack in airtight tins.