Uchidadi (dough)
Recipe Ingredients:
| 4 | lbs | sifted flour |
| 1 1/2 | lbs | Crisco |
| 1 | cup | sugar |
| 1/2 | tsp | salt |
| 1 1/2 | glasses cold water | |
| 2 | tsp | baking powder |
Recipe Instructions:
| 1. | Use a large clean dishpan and put in flour. Form a hole with the flour and place the Crisco in the center. Add sugar, salt and baking powder. Work well with fingers until all well crumbled. Add cold water a little at a time until dough comes clean off pan. |
| 2. | Place on a board and knead well with knuckles and hands. Divide into four balls, wrap in plastic wrap and refrigerate for a couple of hours or overnight. |
| 3. | Remove from refrigerator and keep covered in a bowl, working one ball at a time. Break off a piece of dough the size of a golf ball. Form in a rectangle and flatten with the heel of your hand. Insert into pasta machine. Start with setting 1 and work through setting 4. |
| 4. | Place filling with fingers dipped in water and place on pastry. Fold over and make knife slits all around edge and pinch each slit with fingers. (Looks like a fringe). Make comb design with metal pincher all around top. Sprinkle with candy balls. |
| 5. | Place on cookie sheet and bake at 400 degrees until light brown (about 13 minutes). Remove and place in a box. Sprinkle confectioner sugar as they are done. |
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