INGREDIENTS:
- 1 1/2 cups dried figs
- 3/4 cup light raisins
- 1/4 cup slivered almonds
- 1/4 cup sugar
- 1/4 cup hot water
- 1/4 tsp. ground cinnamon
- 2 1/2 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/2 cup shortening
- 2 tsps. butter or margarine
- ½ cup milk
- 1 beaten egg
- ** confectioner’s icing
- 1/3 cup sugar
METHOD:
Put figs, raisins, and almonds through food grinder. In mixing bowl
combine 1/4 cup sugar, water, cinnamon, and dash pepper; stir into
fruit mixture. Set aside. Combine flour, 1/3 cup sugar, and baking
powder. Cut in shortening and butter until mixture resembles small
peas. Stir in milk and egg till dry mixture is moistened. On lightly
floured surface roll dough to 18 x 16-inch rectangle. Cut into four
18 x 4-inch strips. Spread about 1/3 cup fig mixture over each strip.
Roll each strip up jelly-roll fashion, starting at long side. Cut
each filled strip into six 3-inch lengths. Place cookies, seam side
down, on ungreased cookie sheet. Curve each slightly. Snip outer
edge of curve 3 times. Bake at 350 degrees till lightly browned,
20 to 25 minutes. Remove from cookie sheets, cool on rack. Frost
with Confectioners’ Icing. Sprinkle with small multicolored
decorative candies, if desired. Makes 24.
**Confectioners Icing: Mix 1 cup sifted powdered
sugar, 1/4 teaspoon vanilla, and enough milk to make of spreading
consistency (about 1 ½ tablespoons). |
