½ cup chopped dates or raisins
1 tablespoon flour
Prepare roll mix following package directions; let rise until doubled in bulk. Knead on floured board. Roll out to oblong about 14 x 12 x ¼″. Brush lightly with melted butter or margarine. Combine remaining ingredients. Spread over dough. Roll up lengthwise. Place in circle, seam side down, on well greased baking sheet. Snip into 1-inch slices cutting almost through with scissors. Turn each section over on its side. Cover and let rise until doubled in bulk. Bake in moderate oven (350°F.) about 30 minutes. Spread with Almond flavored glaze, if desired.
Almond Glaze: Blend together ¼ cup milk, ½ to 1 teaspoon Almond extract and 2 cups sifted confectioners’ sugar until smooth.
Cranberry Tea Biscuits
2 cups sifted all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
3 tablespoons shortening