Italian Fig Cookies
Yield
6 dozenPrep
30 minCook
20 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dough | |||
| 5 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| 6 | tablespoons |
baking powder
double acting |
*
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
liqueur
anise flavor |
|
| 6 | large |
eggs
large |
|
| 2 | teaspoons |
vanilla extract
pure |
|
| 1 | pound |
butter, unsalted
|
|
| filling | |||
| 3 | cups |
raisins, seedless
|
|
| 1 | pound |
figs
dried |
|
| ½ | cup |
brown sugar, light
|
*
|
| 1 | cup |
walnuts
|
|
| ¾ | teaspoon |
cinnamon
ground |
|
| 2 | teaspoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dough | |||
| 1.3 | l |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 9E+1 | ml |
baking powder
double acting |
*
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
liqueur
anise flavor |
|
| 6 | large |
eggs
large |
|
| 1E+1 | ml |
vanilla extract
pure |
|
| 453.6 | g |
butter, unsalted
|
|
| filling | |||
| 7.1E+2 | ml |
raisins, seedless
|
|
| 453.6 | g |
figs
dried |
|
| 118 | ml |
brown sugar, light
|
*
|
| 237 | ml |
walnuts
|
|
| 3.8 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
water
|
|
Directions
Mix flour, sugar, salt and baking powder in a large bowl.
Cut in butter until coarse meal.
Make a well and add eggs and vanilla, mixing with fingers or fork until mixture leaves side of bowl.
Knead until smooth, set aside.
Immerse dried figs in hot water for about 5 minutes, drain, remove stem and chop.
Chop or grind figs and walnuts.
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 inch circles with cookie cutter.
Put 1 tablespoon of filling in center, fold and seal edges by moistening edge with a little water.
Bake in 350℉ (180℃) oven for 15 to 20 minutes or until golden brown.
