Rolled Cookies Italian Fig Cookies

Casha posted 01-02-99


1 lb. dried figs
1/2 lb. pitted dates
1/2 c. orange marmalade
1/4 c. orange juice
1/4 tsp. black pepper
1 1/2 tsp. ground cinnamon

4 1/4 c. all-purpose flour
1/4 c. granulated sugar
3/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. Crisco
1/2 c. plus 4 to 6 Tbsp. cold

2 egg whites
1/2 tsp. anise extract OR
vanilla extract
few drops food coloring
non-pareils decorative sugar

Filling: Put all ingredients through a meat grinder. Stir to mix. Cover and refrigerate. May be done a day ahead. Dough: Sift the flour, sugar, baking powder and salt into a large bowl.

Cut in shortening with pastry blender until the texture of coarse meal. Sprinkle with the 1/2 cup cold water and toss lightly with a fork to mix. Add remaining water, a ablespoon at a time, until the dough will hold together when pressed. Dough will be firm and ragged. Roll out dough approximately 1/8-inch thick x 4-inches wide and 12-inches long.

Spread dough with filling down the center of dough,leaving about 1-inch on each side. Fold sides over and seal. Cut into 1 1/2-inch cookies. Place on ungreased cookie sheets.

Bake in a 375 degrees oven for approximately 20 minutes or until ightly browned. Remove from oven and cool thoroughly before frosting.


Mix beaten egg whites, sugar and flavoring. Add
food coloring of your choice. Spread cooled cookies with icing and sprinkle with non-pareil decorative sugar

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