ITALIAN FILLED FIG COOKIES
| Filling: | Dough: |
| 4 lbs. white figs | 5 lbs. flour |
| 1 lb. white raisins | 2-1/2 Tbsp. baking powder |
| 1 cup candied fruit | 2-1/2 Tbsp. vanilla |
| 1 lb. walnuts | 6 eggs beaten |
| 1 lb. almonds | 1-1/2 lbs. shortening |
| 1 pint milk | 1-1/2 lbs. sugar |
| 1 Pint Honey | 1/2 cup Brandy |
| Orange rind and cinnamon, to taste | 1 orange rind, grated |
Filling:
Grind all of the filling ingredients together and mix with 1 pint honey and 1/2 cup brandy. Filling may be refrigerated if made ahead, but allow to warm to room temperature before making cookies.
Dough:
Roll dough thin and cut in strips about 3" wide. Make a roll of fig filing and place in middle of dough strip. Fold dough around filling until sealed. Cut into desired lengths and snip one side with an angle cut to sort of make a claw shape. Bake at 350 degrees for about 10-15 minute. Turn over and bake other side until golden brown.
Allow cookies to cool. You may frost if you would like. Candy sprinkles give them a professional look. If you do not want the sugar frosting, wash the cookies with beaten egg and sprinkle candies before baking.