Italian Fig Cookies II The Best Recipes

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Italian Fig Cookies II

"Not a dainty cookie - it is a hearty fig-crammed pleasure!"

Ingredients :

2 half cups all-reason flour
1/three cup white sugar
1/4 teaspoon baking powder
half cup shortening
2 tablespoons butter
half of cup milk
1 egg, beaten
1 half cups dried figs
3/4 cup golden raisins
1/4 cup slivered almonds
1/four cup white sugar
1/four cup warm water
1/four teaspoon ground cinnamon
1 pinch floor black pepper

Instructions :

Prep : 25M	Cook : 24M	Ready in : 1H10M

In a large blending bowl, combine flour, 1/three cup sugar and baking powder. Cut in shortening and butter until mixture resembles small peas. Stir inside the milk and egg till the dough comes together. Divide dough into pieces, wrap and refrigerate for approximately 2 hours or till easy to deal with.
In a meals processor or blender, grind the figs, raisins and almonds until they may be coarsely chopped. In a medium bowl, stir collectively the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit aggregate, cowl and set apart until the dough is ready.
Preheat oven to 350 ranges F (one hundred seventy five tiers C).
On a lightly floured surface, roll each piece of the dough out to a 12 inch square. Cut each piece into 12 3x4 inch rectangles. Using a heaping tablespoon of filling for each rectangle, unfold filling along one of the quick aspects of the rectangle. Roll up from that facet. Place rolls, seam aspect down, on an ungreased cookie sheet. Curve each roll barely. Snip outer fringe of the curve three times.
Bake for 20 to twenty-five mins within the preheated oven, until golden brown. Glaze together with your favored confectioners' glaze.

Notes :

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