Title: Fig Star Cookies
Categories: Cookies
Yield: 72 servings
1 c Shortening
(part butter or margarine
1/2 c Granulated sugar
3/4 c Corn syrup
1/4 ts Maple flavoring
2 Eggs; beaten
4 1/2 c All-purpose flour; sifted
1 ts Baking powder
1/2 ts Salt
Fig filling:
1 1/2 c Dried figs
1 c Cold water
1/2 c Corn syrup
1 ts Lemon rind; grated
6 tb Granulated sugar
Few grains salt
1 tb Lemon juice
1/2 c Chopped nuts
Recipe by: Mary M McBride's Encyclopedia of Cooking
Cream the shortening and sugar; beat in the corn syrup, maple flavoring
and eggs. Sift together the flour and salt; stir into the shortening
mixture. Shape the dough into two rolls about 2 1/2-inches in diameter.
Wrap in plastic wrap and chill for several hours. For the filling, cover
the figs with boiling water and let stand for 10 minutes; drain, clip off
the stems and cut fairly fine with scissors. Add the cold water and cook
for about 10 minutes until tender. Add the corn syrup and lemon rind; cook
for a few minutes longer. Mix the sugar, flour and salt; add all at once
and cook, stirring, until thickened and clear. Remove from heat; add the
lemon juice and nuts. Cool.
Preheat oven to 400 degrees. Cut the rolls of dough into thin slices.
For star cookies, put a small spoonful of fig filling in the center of a
cookie slice; then with your fingers, fold up the edges and pinch in place
to make a reasonable facsimile of a star. For filled cookies, put slices
together in pairs with a dot of fig filling between them; press the edges
together and prick the top with a fork or mark with a knife. Bake either
cookie for 8 to 10 minutes, or until delicately browned around the edges.
Cool on racks. Makes about 3 dozen filled cookies or 6 dozen stars. Penny
Halsey (ATBN65B). Note: To freshen the cookies, reheat them in the oven
for a few minutes and serve warm.
