Title: Italian Fig Cookies
Categories: Cookies
Yield: 1 servings
Dough:
5 1/2 c All-purpose flour
1/2 c Granulated sugar
6 tb Double acting baking powder
1/4 ts Salt
2 tb Anisette liqueur
6 lg Eggs
2 ts Pure vanilla extract
1 lb Unsalted butter
Filling:
3 c Raisins
1 lb Dried figs
1/2 c Light brown sugar
1 c Walnuts
3/4 ts Ground cinnamon
2 ts Water
Recipe by: MGBE35A B Christensen
Mix Flour, Sugar, Salt and Baking Powder in a large bowl. Cut in Butter
until coarse meal. Make a well and add Eggs and vanilla, mixing with
fingers or fork until mixture leaves side of bowl. Knead until smooth, set
aside. Immerse dried Figs in hot water for about 5 minutes, drain, remove
stem and chop. Chop or grind Figs and Walnuts. Add Cinnamon, Brown Sugar
and Water. Cook over low heat until fruit is soft and filling has
thickened. Set aside, cool.
Roll dough thin, cut in " circles with cookie cutter. Put 1 Tablespoon
of filling in center, fold and seal edges by moistening edge with a little
water. Bake in 350F oven for 15 to 20 minutes or until golden brown.
Contributed by Bev Christensen. Formatted by Olivia Liebermann.
