|Dried figs||1 Pound|
|Nuts||2 Cup (32 tbs), chopped|
|Honey||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Flour||8 Cup (128 tbs)|
|Baking powder||2 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Shortening||2 1⁄2 Cup (40 tbs)|
|Milk||1 Cup (16 tbs)|
Combine figs, dates and raisins in kettle; add water to cover.
Bring to a boil; reduce heat.
Cover and simmer for 5 minutes.
Drain fruit mixture, reserving 1 cup cooking water.
Grind fruits and nuts through food chopper, using fine blade.
Combine fruits, nuts, cinnamon, pepper, honey and orange juice; work in enough reserved cooking water to soften.
Sift flour, baking powder and salt together.
Combine eggs, sugar, vanilla and shortening in large electric mixer bowl; beat at medium speed until creamy.
Turn mixer control to low speed; add flour mixture and milk alternately until dough is too stiff for mixer to beat.
Stir in remaining flour mixture and milk with spoon.
Turn dough onto lightly floured surface; roll thin.
Cut dough into 3-inch squares; place about 1 tablespoon fruit filling in center of each piece of dough.
Fold dough over filling; seal edges.
Place on greased baking sheet.
Bake at 350 degrees for 10 minutes or until lightly browned.
Cool on rack.