Italian Fig Cookies II Good Recipes

Cook and World

Thursday, December 10, 2015

Italian Fig Cookies II

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

Ingredients :

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

Instructions :

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

In a massive mixing bowl, combine flour, 1/3 cup sugar and baking powder. Cut in shortening and butter till aggregate resembles small peas. Stir within the milk and egg until the dough comes together. Divide dough into portions, wrap and refrigerate for approximately 2 hours or until easy to handle.
In a food processor or blender, grind the figs, raisins and almonds till they're coarsely chopped. In a medium bowl, stir together the 1/four cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cowl and set apart until the dough is prepared.
Preheat oven to 350 degrees F (a hundred seventy five tiers C).
On a gently 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 every rectangle, unfold filling along certainly one of the short sides of the rectangle. Roll up from that aspect. Place rolls, seam facet down, on an ungreased cookie sheet. Curve each roll slightly. Snip outer edge of the curve 3 instances.
Bake for 20 to twenty-five mins inside the preheated oven, till golden brown. Glaze along with your preferred confectioners' glaze.

Notes :

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