Fig-Filled Cookies
Yield
5 dozenPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
honey
|
|
| 2 | large |
eggs
beaten |
|
| 4 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
fruit jam
or fig filling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
honey
|
|
| 2 | large |
eggs
beaten |
|
| 1.1 | l |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
fruit jam
or fig filling |
*
|
Directions
Cream together shortening, butter and sugar well.
Beat in honey and eggs into shortening mixture.
Mix well. Sift together flour, baking powder, and salt and add to egg mixture gradually, beating well after each addition.
Place dough in refrigerator until well chilled.
Roll out into 2 long strips, spread 1 strip with Fig Filling or jam and cover with the other dough strip.
Pinch together.
Bake at 400℉ (200℃) for 8 to 10 minutes or until delicately browned around the edges.
When cool, cut into oblong cookies.
Or shape the unbaked dough into 2 rolls, each about 2 inches in diameter.
Wrap in waxed paper and chill in refrigerator for several hours.
To Bake, slice thin and put together in pairs, sandwich fashion, with a dot of commercial or home-made Fig Filling or jam between them.
Press edges together lightly.
Prick top with fork. Bake as described.
