Yield: 42 servings
|½ pounds||Dried figs|
|1 cup||Water plus|
|2 teaspoons||Lemon juice|
|2 cups||Sifted a/p flour|
Directions: For the cookie dough: Cream butter, add cheese (at room temperature), and cream until well blended Stir in flour, mix well, and chill. To prepare filling, combine remaining ingredients, and simmer gently, stirring. Cook intil consistency of marmalade, approximately 15 mins. Set aside to cool. Roll dough ⅛" thick on lightly floured board. Cut in 2" circles. Put one half of the circles 1" apart on lightly greased baking sheet. Place 1 tsp.
filling in center of each cookie. Top each with another circle of dough. Press edges with fork to seal. Prick cooki tops in several places. Bake at 350 degrees for 15 mins. or until lightly browned.
Remove to racks to cool. -from First Prize Cookbook;recipe by Marge Walker-Indiana