Fig Star Cookies

Directions

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 2½-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.

Cool.

Preheat oven to 400℉ (200℃).

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.