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An Italian Fig and fruit filled cookie. . .these are amazingly good. This recipe has been in my family for three generations that I know of.
- 14 ounces pulled figs
- 14 ounces seedless raisins
- 1 strip orange rind, 2 inches long
- 1⁄2 lb candied fruit
- 1⁄2 lb sweet chocolate
- 1⁄4 cup grape jam
- 1 pinch pepper
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon ground allspice
- 8 cups flour
- 1 cup sugar
- 3 tablespoons baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups shortening
- 3 eggs
- 1 cup milk or 1 cup water
- 1 1⁄2 teaspoons pure vanilla extract
- 1 1⁄2 teaspoons anise flavoring
- Place figs, orange peel and chocolate thru a grinder using a medium blade. If it sticks in the grinder add a small bit of ice water.
- Add grape jam, spices and fruit to ground mixture and blend together well.
- Sift together flour, sugar, baking powder and salt.
- Cut in shortening until it looks like corn meal.
- Make a well in the flour mixture and break the eggs into it. A.
- Add half the milk or water and all of the extracts.
- Mix carefully till a ball forms.
- Knead for 5 minutes.
- Add the rest of the milk or water slowly as you knead.
- Only add enough milk or water to make a medium-soft dough which will be easy to handle.
- Divide dough into 3 equal parts.
- Roll out the dough to about 1/8 inches.
- Cut into small cookie size, strips or circles.
- Place 1 rounded tbsp of filling onto each strip and fold over to seal. be sure to moisten the bottom edge of each cookie before you fold over. This will help to seal each cookie.
- Use a fork to press the edges together (Like a ravioli).
- Make a small slit on the top of each cookie.
- Bake on a greased cookie sheet 1/4 inch apart in 375 degree oven for 18 to 25 minutes, until light brown.
- Remove from oven and place a brightly colored glaze on each one while they are hot.
- My Grandmother and Mother always used very deep shades of red, green and blue for the Christmas Holidays.
- I hope you enjoy these cookies, they have been made for 3 generations in my Mother's family.