Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Flour -- sifted
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
2/3 cup Butter or margarine
1/2 cup Brown sugar -- dark
firmly packed
1/2 cup Brown sugar -- light
firmly packed
2 Egg whites
1 teaspoon Vanilla
-----FIG FILLING-----
3 cups Figs, fresh -- finely chopped
(see note)
1/4 cup Water
2 tablespoons Sugar
2 tablespoons Lemon juice
Sift flour with salt and cinnamon. Cream butter and sugars until very
fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough
and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients
together, stirring frequently, 5 to 7 minutes until thick. Cool but do not
chill. When dough has chilled long enough, preheat oven to 350 degrees.
Roll out dough, a small portion at a time, 1/4 inch thick and cut in pieces
about 2 1/2 inches wide and 3 inches long. Place a level teaspoon of fig
mixture in the center of each and fold dough around filling as though
folding a business letter. Flatten cookies slightly and place seam down 1
inch apart on ungreased baking sheets; bake about 12 minutes until lightly
browned and just firm. Cool on racks.
NOTE: If fresh figs are not available, substitute 2 cups finely chopped
dried golden figs and increase water to 1 cup.
Taken from "The Doubleday Cookbook", via the San Diego Union. Converted
by MMCONV vers. 1.40
