Italian filled cookies
2 Dozen
Ingredients
| Quantity | 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 |
Directions
DOUGH
FILLING
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