Yield: 1 Servings
Measure | Ingredient |
---|---|
8 cups | Flour |
3 cups | Confectioners sugar |
2 tablespoons | Baking powder |
½ teaspoon | Salt |
1 cup | Shortening |
2 \N | Egg yolks |
2 teaspoons | Vanilla |
\N \N | Cold water, as needed |
2 pounds | Dry figs |
¼ cup | Brandy or sweet vermouth |
1 cup | Applesauce |
1½ teaspoon | Orange rind, finely chopped |
¾ cup | Raisins, chopped |
6 ounces | Chocolate bits |
1 teaspoon | Allspice |
¾ cup | Candied citron, chopped |
½ cup | Toasted almonds, chopped |
¼ cup | Dark molasses |
½ cup | Walnuts, chopped |
¼ cup | Dates, chopped |
1 teaspoon | Nutmeg |
1 teaspoon | Cinnamon |
1 tablespoon | Vanilla or almond extract |
½ carton | Confectioners sugar |
1 \N | Egg white |
\N \N | Juice of 1/2 lemon |
1 teaspoon | Vanilla |
DOUGH
FILLING
ICING
Prepare Dough:
Combine flour, confectioners sugar, baking powder, and salt. Cut in shortening; add yolks and vanilla. Blend and knead. If a little dry, ass cold water a tablespoon at a time to form a pliable dough. Cut into four parts, knead each well, cover and let rest 1 hour.
Prepare Filling:
Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop. Mix with all other filling ingredients and refrigerate 1-2 hours.
Prepare Icing:
Blend all ingredients together to form a soft icing.
Finish:
Roll out dough to a rectangular sheet to ⅛-¼" thickness. Cut into strips 4" wide. Place filling along edge of strip to about 1½-2" to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3" pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 350 degrees for 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 23, 1998