Italian Fig Cookies
|Dried figs||1 1⁄2 Cup (24 tbs)|
|Light raisins||3⁄4 Cup (12 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Confectioners icing||1 Cup (16 tbs)|
Put figs, raisins, and almonds through food grinder.
In mixing bowl combine 1/4 cup sugar, water, cinnamon, and dash pepper; stir into fruit mixture.
Combine flour, 1/3 cup sugar, and baking powder.
Cut in shortening and butter till mixture resembles small peas.
Stir in milk and egg till dry mixture is moistened.
On lightly floured surface roll dough to 18xl6-inch rectangle.
Cut into four 18x4-inch strips.
Spread about 1/3 cup fig mixture over each strip.
Roll each strip up jelly-roll fashion, starting at long side.
Cut each filled strip into six 3-inch lengths.
Place cookies, seam side down,on ungreased cookie sheets.
Curve each slightly.
Snip outer edge of curve 3 times.
Bake at 350° till lightly browned, 20 to 25 minutes.
Remove from cookie sheets; cool on rack.
Frost with Confectioners' Icing.
Sprinkle with small multicolored decorative candies, if desired.