My Recipe Collection

Italian Fig Cookies

Italian Fig Cookies

2 1/2 cups flour
1/3 cup sugar
1/4 teaspoon baking powder
1/2 cup shortening
2 tablespoons butter
1/2 cup milk
1 egg beaten
3/4 cup raisins
18 oz. California dried figs
1/4 cup chopped almonds
1/4 cup sugar
1/4 cup hot water
1/4 teaspoon cinnamon
confectioner's glaze

In large mixing bowl, combine flour, 1/3 cup sugar and baking powder. Cut in shortening and butter until pieces are pea size. Stir in milk and egg until all is moistened. Divide dough in half. Cover and chill about 2 hours or until easy to handle.

Filling:
In food processor bowl or with food grinder, process or grind raisins, California dried figs and almonds until finely chopped. In medium bowl, combine the 1/4 cup sugar, hot water and cinnamon. Stir in the fruit mixture. Let filling stand until dough is thoroughly chilled. Roll each half of the dough into 12" square. Cut each square into 12-4"x3" rectangles. Use a heaping tablespoon of filling for each rectangle. Roll up from long side. Place rolls seam side down on ungreased cookie sheet. Curve each roll slightly and snip outer ends three times.

Bake in 350º F oven for 20-25 minutes. Remove and cool slightly. Spread with confectioners glaze and sprinkle with decorative candies.

Confectioner's Glaze:

Combine 1 cup sifted powdered sugar and 1/4 teaspoon vanilla. Add enough milk (about 1 tablespoon) to make it spreadable.

Makes 2 dozen cookies.

posted by Kate @ 12:58 PM