Italian filled cookies

Yield: 2 Dozen

Measure Ingredient
5½ cup Flour
½ cup Sugar
6 teaspoons Baking powder
¼ teaspoon Salt
2 tablespoons Anisette liqueur
6 larges Eggs
2 teaspoons Vanilla
1 pounds Butter or margarine
3 cups Raisins
1 pounds Figs
½ cup Brown sugar
1 cup Walnuts
1 teaspoon Cinnamon
2 tablespoons Water



Dough: Mix flour, sugar, salt and baking powder in large bowl. Cut in butter until it resembles coarse meal. Make a well, add eggs and vanilla.

Mix with wooden spoon until mixture leaves side of bowl.

Filling: Chop or grind fruit and nuts. Add cinnamon, brown sugar, and water. Cook over low heat until fruit is soft and filling has thickened.

Set aside, cool. Roll dough thin, cut in 2" circles with cookie cutter. Put 1 T of filling in center, fold and seal edges. Bake in 375 degree oven until golden brown.

Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 01, 1998

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