Filling:
• 1 lb. dried peaches, cooked
• 1 cup sugar
• ¾ tsp. ground cinnamon
• ½ tsp. nutmeg
• ¼ tsp. ground cloves

1. Using food chopper or processor, coarsely grind cooked peaches. Do not puree.
2. Transfer to a bowl. Add sugar and spices.
3. Sift flour, baking powder and salt together.
4. Cut in shortening. Add water. Knead by hand until dough is smooth.
5. Preheat oven to 375º to 400º.
6. Roll out dough on a lightly floured surface to 1/8 inch thick. Cut the dough in round pieces
    3 inches in diameter. (Hint: A 13 oz. coffee can is perfect to cut dough.) Roll out each
    round piece to about 4 ½ inches in diameter.
7. Fill with 1 heaping tablespoon filling. Dip fingertip in cold water and moisten bottom half
    of circle. Fold dough over filling and press together with fingertips or fork.
8. Place empanaditas on a cookie sheet. Puncture top of each empanadita twice with fork.
    Bake at 375º to 400º for 20 to 25 minutes. Makes approximately 2 dozen 4 ½ inch,
    1 ½ oz. empanaditas.