|4 1/2||cups||flour, all-purpose||sifted|
Cream the shortening and sugar; beat in the corn syrup, maple flavoring and eggs.
Sift together the flour and salt; stir into the shortening mixture.
Shape the dough into two rolls about 2 1/2-inches in diameter.
Wrap in plastic wrap and chill for several hours.
For the filling, cover the figs with boiling water and let stand for 10 minutes; drain, clip off the stems and cut fairly fine with scissors.
Add the cold water and cook for about 10 minutes until tender.
Add the corn syrup and lemon rind; cook for a few minutes longer.
Mix the sugar, flour and salt; add all at once and cook, stirring, until thickened and clear.
Remove from heat; add the lemon juice and nuts.
Preheat oven to 400 degrees F.
Cut the rolls of dough into thin slices.
For star cookies, put a small spoonful of fig filling in the center of a cookie slice; then with your fingers, fold up the edges and pinch in place to make a reasonable facsimile of a star.
For filled cookies, put slices together in pairs with a dot of fig filling between them; press the edges together and prick the top with a fork or mark with a knife.
Bake either cookie for 8 to 10 minutes, or until delicately browned around the edges.
Cool on racks.
Note: To freshen the cookies, reheat them in the oven for a few minutes and serve warm.
First published: 1996-01-27 last updated: 2012-09-22
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