Geenaweelies
Geenaweelies (a family name for these cookies) are made with the Scaweelies dough and stuffed with various fillings. This variation includes chocolate and walnuts, but you can add whatever you like.
Serves 10
½ cup chopped walnuts
½ cup semisweet chocolate chips
½ cup raisins
½ cup sweet jam (any flavor)
1 recipe Scaweelies dough (page 300), unformed and uncooked
4 cups honey
Mix together the nuts, chocolate chips, raisins, and jam.
Roll out the dough on a floured surface into a sheet ½ inch thick. Cut into 3-inch squares.
Place small spoonfuls of the chocolate chip mixture in the center of each dough square. Wet the edges of the squares lightly with water. Fold the dough over from corner to corner to form a triangle. Seal by pressing the edges together with fork tines. (You can also make circles of dough and seal them on top of each other with the filling in the middle.)
Heat the oil to medium-high temperature in a large, deep, heavy-bottomed pan. Fry the pastries until lightly golden. Drain on paper towels.
Heat the honey to medium temperature in a heavy-bottomed saucepan. Dip the Geenaweelies in the honey and allow excess honey to drip off. Place on wax paper, and let cool slightly so that honey does not burn the mouth. Serve.
