Using food processor, coarsely grind cooked fruit. Do not puree.
Transfer to a bowl. Add sugar and spices.
In a separate bowl, for the dough, sift flour, baking powder and salt together.
Cut in shortening. Add water. Knead by hand until dough is smooth.
Preheat oven to 375ºF to 400ºF.
Roll out dough on a lightly floured surface to ⅛ 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.
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.
Place empanaditas on a cookie sheet. Puncture top of each empanadita twice with fork. Bake at 375ºF for 25 minutes and at 400ºF for 5 more minutes.
Makes approximately 2 dozen 4 ½ inch, 1 ½ oz. empanaditas.