add milk to desired dough consistancy (like bread)
32 ounce bag of confectioners sugar
1 tablespoon vanilla
add milk to desired consistancy (not too thick)
color of choice (usually some red cookies and some green cookies)
Instructions
To make filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.
To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.
In a medium bowl, beat the eggs, milk, Crisco, and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 8 pieces, cover and refrigerate for 45 minutes.
Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.
On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-side down and press down gently to flatten the seams. With a floured knife, fut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Bake until golden brown, about 20 minutes.
After cookies have cooled, pour colored icing on top of cookies and sprinkle with icing.
Transfer to wire racks to cool. Serve warm or at room temperature.
Originally Submitted
11/20/2007
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