Italian Fig Cookies II You Have To Try

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Italian Fig Cookies II

"Not a dainty cookie - it's far a hearty fig-crammed satisfaction!"

Ingredients :

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

Instructions :

Prep : 25M Cook : 24M Ready in : 1H10M
  • In a big blending bowl, integrate flour, 1/3 cup sugar and baking powder. Cut in shortening and butter until aggregate 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 clean to handle.
  • In a food processor or blender, grind the figs, raisins and almonds until they're coarsely chopped. In a medium bowl, stir collectively the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cowl and set apart till the dough is prepared.
  • Preheat oven to 350 levels F (a hundred seventy five ranges C).
  • On a lightly floured floor, roll every 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 every rectangle, spread filling along considered one of the short facets of the rectangle. Roll up from that facet. Place rolls, seam facet down, on an ungreased cookie sheet. Curve every roll slightly. Snip outer fringe of the curve 3 instances.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Glaze together with your preferred confectioners' glaze.

Notes :

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