Directions: |
Directions:Snip the end(the tough piece where the stem was removed) off each fig. Soak the figs in a bowl of warm water for 2 hrs. While figs are soaking, toast orange rind and walnuts on a cookie sheet in a 400º oven until lightly browned being careful not to burn. Drain the water from the figs and in a food processor mix figs ,and nuts and orange rind. When thoroughly processed, transfer to mixing bowl and add sugar, cinnamon and three shakes of black pepper .Mix with wooden spoon, cover tightly and refrigerate until completely chilled. Filling can be refrigerated up to a week or frozen up to 6 mos.
A food grinder may be substituted for the food processor.
DOUGH: With an electric mixer, beat eggs sugar,oil milk, vanilla and baking powder. Gradually add as much flour as mixer can handle.Stir the rest of the flour in with a wooden spoon or use dough hook on your mixer. Transfer dough to a floured rolling surface. Cut dough into 6 equal pieces. With a rolling pin roll each piece into a long strip about 4" wide, Spoon filling across the length of the strip in the middle in a rope-like line. Fold dough from bottom to cover filling and then from top to cover filling.Turn the whole strip over so that the seam is on the bottom. With cooking shears, cut the strip in 2 to 3 in. bars using a diagonal cut. Snip an air hole on the top of each cookie. Place cookies on a cookie sheet greased with cooking spray and bake in 350 º oven until bottom is lightly browned. Remove from cookie sheet and cool and frost.
To make FROSTING, add water to sugar 1 tablespoon at a time until you have a nice creamy consistency. Stir in vanilla and food color if you desire.
|
This recipe for Fig Cookies is from