|Dark raisins||3⁄4 Pound|
|Golden raisins||3⁄4 Pound|
|Fresh orange peel strip||1 (Peeled Fresh From One Whole Orange)|
|All-purpose flour||3 Cup (48 tbs), sifted|
|Baking powder||1 1⁄2 Teaspoon|
|Solid vegetable shortening||1⁄2 Cup (8 tbs)|
|Tangerine peel||1 (Peeled Fresh From One Whole Tangerine)|
|Dried figs||3 Pound|
|Almonds||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Semi-sweet chocolate||1 Ounce, grated|
|Quince/Plum jelly||10 Ounce (1 Jar)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Vanilla||1 1⁄2 Teaspoon|
1. Preheat oven to 375°F. Using a meat grinder with a medium blade, grind all the candied fruit, dried fruit, peel, and nuts together twice, or chop finely in a food processor. Stir in wine, brandy, chocolate, spices, and jelly. Add 2 tablespoons sherry, or more if mixture is too thick to blend evenly. Set aside.
2. To make pastry, sift flour, salt, and baking powder together. Cream shortening and sugar together, adding eggs and vanilla. Blend well, then gradually stir in flour mixture until a smooth dough forms. Gather up with fingers and form into a ball.
3. Turn onto a lightly floured board and roll out to 1/4-inch thick. Cut dough into 4-inch strips. Spread a row of filling 1 inch thick over one half of strip. Fold over other half to cover filling. With fingers or fork, press edges together to seal filling in. Using a very sharp knife, slice strip on a slant into 2-inch slices. Repeat process until all dough and filling are used.
4. Arrange slices 1 inch apart on greased baking sheets and bake until lightly browned, about 10 to 15 minutes. Do not overbake. Remove from oven and cool on wire racks. Glaze cookies with Icing and decorate with multicolored sprinkles.